Greek Panzanella

I got this one from my friend Missy years ago, and it’s still one of my favorites.  If I didn’t try to stick to low carb, I’d make some variety of Panzanella all the time.  This is another Ina recipe, never gets old.  Went well with our BBQ last weekend.

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  • olive oil
  • 1 small French bread or boule, cut into 1-inch cubes (6 cups)
  • Kosher salt
  • 1 hothouse cucumber, unpeeled, seeded, and sliced 1/4-inch thick
  • 1 red bell pepper, large diced
  • 1 yellow bell pepper, large diced
  • 1 pint cherry or grape tomatoes, halved
  • 1/2 red onion, sliced in half rounds
  • 1/2 pound feta cheese, cut in 1/2-inch cubes
  • 1/2 cup kalamata olives, pitted

For the vinaigrette:

  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon Dijon mustard
  • 1/4 cup good red wine vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup good olive oil

Toss bread with olive oil and a bit of kosher salt.  Toast at 350 until lightly browned and crisp.

Place the cucumber, red pepper, yellow pepper, tomatoes and red onion in a large bowl.

For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, 1 teaspoon salt and the pepper in a small bowl. While still whisking, add the olive oil and make an emulsion. Pour the vinaigrette over the vegetables. Add the feta, olives and bread cubes and mix together lightly. Set aside for 30 minutes for the flavors to blend. Serve at room temperature.

 

 

 

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