Greek Panzanella Salad

makes 6-8 servings as a side dish

For the salad:

1 tablespoon extra virgin olive oil

1/4 French bread loaf, cut in half

coarse sea salt

1 cucumber, peeled and quartered

1/2 red bell pepper, diced

1/2 orange bell pepper, diced

1 cup grape tomatoes, halved

1/2 red onion, diced (to reduce the onion's sharp bite, rinse in cold water then drain)

1/4 cup crumbled feta cheese

1/4 cup pitted kalamata or black olives, chopped

For the vinaigrette:

2 cloves garlic, minced

1 teaspoon dried oregano

1/8 teaspoon ground sumac

1/2 teaspoon Dijon mustard

1/4 cup white wine vinegar

1/4 cup extra virgin olive oil

1/2 teaspoon freshly ground black pepper

1/2 teaspoon coarse sea salt

1. Use a pastry brush to spread the olive oil over both sides of the cut bread. Sprinkle the bread with coarse sea salt. Grill for 4-5 minutes per side, or until golden brown. Let cool, then cut into 1" chunks.

2. In a large serving bowl, stir together the cucumber, red pepper, orange pepper, tomatoes, onion, cheese, and olives. Add in the chunks of grilled bread.

3. In a small jar, add together the garlic, oregano, ground sumac, mustard, white wine vinegar, olive oil, salt, and pepper. Add the lid to the jar and shake to combine. Season with additional salt and pepper to taste.

4. Pour about 3 tablespoons of the dressing onto the salad and stir. (Or, if you like tons of dressing, feel free to use it all; I prefer a lighter touch.) Let the salad sit for at least 30 minutes before serving to allow the flavors time to meld together.