Week 47: Greek Panzanella

My life was not complete until I made this salad. I found the recipe through Barefoot Bloggers, and it it turned out to be the perfect summer meal. I did decide to serve it with some chicken breasts marinaded in Penzey's Greek seasoning.

Taken from Ina Garten
Prep time: 10 minutes
Marinading time: 30 minutes
Makes 6 servings

For the salad:
Olive Oil
1 small loaf of French bread, cut into 1" cubes (about 6 C)
Salt
1 hothouse cucumber, unpeeled, seeded, and sliced 1/4" thick
1 red bell pepper, large diced
1 yellow bell pepper, large diced
1 pint cherry tomatoes, halved
1/2 red onion, sliced in half rounds
1/2 lb feta cheese, cut in 1/2" cubes
1/2 C calamata olives, pitted

For the vinaigrette:
2 cloves garlic, minced
1 tsp dried oregano
1/2 tsp Dijon mustard
1/4 C red wine vinegar
1 tsp salt
1/2 tsp ground black pepper
1/2 C olive oil

Heat 3 Tbsp olive oil in a large saute pan. Add the bread cubes and sprinkle with salt; cook over low to medium heat, tossing frequently for 5 to 10 minutes until nicely browned. Add more olive oil as needed.

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.

My Notes:
No notes needed. Absolutely delicious.