Greek Panzanella
From desertgal 16 years agoIngredients
- Good olive oil shopping list
- 1 small French bread or boule, cut into 1-inch cubes (6 cups) shopping list
- kosher salt shopping list
- 1 hothouse cucumber, unpeeled, seeded, and sliced 1/4-inch thick shopping list
- 1 red bell pepper, large diced shopping list
- 1 yellow bell pepper, large diced shopping list
- 1 pint cherry or grape tomatoes, halved shopping list
- 1/2 red onion, sliced in half rounds shopping list
- 1/2 pound feta cheese, cut in 1/2-inch cubes shopping list
- 1/2 cup calamata olives, pitted shopping list
- For the vinaigrette: shopping list
- 2 cloves garlic, minced shopping list
- 1 teaspoon dried oregano shopping list
- 1/2 teaspoon Dijon mustard shopping list
- 1/4 cup good red wine vinegar shopping list
- 1 teaspoon salt shopping list
- 1/2 teaspoon freshly ground black pepper shopping list
- 1/2 cup good olive oil shopping list
How to make it
- 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
People Who Like This Dish 4
- mommyluvs2cook Santa Fe, TX
- ozsmom Nepean, CA
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- midgelet Whereabouts, Unknown
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- desertgal Billings, MT
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