Greek Panzanella Salad

Makes 5-6 servings




For the salad:

2 tbsp. olive oil

4 cups French bread cubes (1 inch)

Kosher salt

1 cucumber, peeled, halved and sliced 1/4-inch thick 

1 red bell pepper, large diced

1 yellow bell pepper, large diced

1 pint cherry tomatoes, halved

½ red onion, sliced thin

4-6 oz. crumbled feta cheese

2.5 oz. can sliced black olives, drained (kalamatas would also be good if you like that sort of thing)


For the vinaigrette:

2 cloves garlic, minced

1¼ tsp. dried oregano

½ tsp. Dijon mustard

¼ cup red wine vinegar

1 tsp. salt

½ tsp. freshly ground black pepper

1/3 cup olive oil



To prepare the salad, heat the olive oil in a large sauté pan. Add the bread cubes and sprinkle with salt; cook over medium heat, tossing frequently, for 5-10 minutes, until nicely browned. Remove from the heat.


Combine the cucumber, bell peppers, tomatoes, and red onion in a large bowl.


To make the vinaigrette, combine the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl. Whisk in the olive oil to create an emulsion. Pour the vinaigrette over the vegetables. Add the feta, olives, and bread cubes. Mix together lightly. Set aside for 30 minutes to let the flavors blend.





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