Greek Panzanella Salad Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: For Salad:
Good 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 Vinaigrette:
2 cloves garlic, minced
1 teaspoon Dijon mustard
1/2 cup olive oil
1/4 cup red wine vinegar
1 teaspoon sea salt
1/2 teaspoon black pepper
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Directions: |
Directions:1. Heat 3 tablespoons olive oil in a large sauté 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.
2. Place the cucumber, red pepper, yellow pepper, tomatoes and red onion in a large bowl.
3. 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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Number Of
Servings: |
Number Of
Servings:10 |
Preparation
Time: |
Preparation
Time:30 minutes |
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