Panzanella is an Italian bread salad that was developed as a great way to utilize stale bread and extra vegetables. Although I enjoy traditional Panzanella, I found this Greek version and thought I'd give it a go.
Salad:
2 tbsp. olive oil
2 tbsp. olive oil
6 cups French bread cubes (1 inch)
salt
1 cucumber, peeled, seeded and sliced ¼-inch thick
1 red bell pepper large diced
1 yellow bell pepper large diced
1 pint cherry tomatoes
quartered½ red onion, sliced thin
6 oz. crumbled feta cheese (I just eyeballed it and added a bit too much)
2.5 oz. can sliced black olives, drained
Vinaigrette:
2 cloves minced garlic
2 cloves minced garlic
¼ 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
Heat olive oil in a large sauté pan. Add the bread cubes and sprinkle with salt; cook over medium-low 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.
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. Toss to combine.
Image by Amynonymous for Domestic Observances
Image by Amynonymous for Domestic Observances