Greek Panzanella
by Karen Mussoline

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Source: Barefoot Contessa
Course: Salads
Cuisine: Greek
Food Group: Vegetable
Serves: 8


Good Olive Oil
1 small French bread, sourdough or boule, cut into 1-inch cubes (6 cups)
1 large hothouse cucumber, unpeeled, seeded, and sliced 1/4-inch thick
1 large red bell pepper, diced
1 large yellow bell pepper, diced
1 pint cherry or grape tomatoes, halved
1/2 large red onion, sliced in half rounds
1/2 pound(s) feta cheese, cut in 1/2-inch cubes
1/2 cup(s) calamata olives, pitted
For the vinaigrette
4 clove(s) garlic, minced
1 cup(s) olive oil
1/2 cup(s) red wine vinegar
2 teaspoon(s) dried oregano
1 teaspoon(s) Dijon mustard
1-1/2 teaspoon(s) salt
black pepper


Heat 3 tablespoons 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.

The salad dressing in this recipe, I doubled, so you might want to cut back on the amount of salad dressing you pour on to the salad.