Friday, September 30, 2016

Greek Panzanella Salad

When I heard about this salad, I really felt like the last one to learn the big news. How can I not have been aware that there is a whole salad family out there that is made from bread?  Seriously, how can I possibly be 40 years old and never have heard of these? 

I have a lot of Panzanella to make to make up for lost time. 

Some recipes call for leftover or stale bread - probably the salad was invented to use up such, But why sit around waiting for bread to go stale when you can make delicious croutons and have it now. You like my style, don't ya?


3 tablespoons olive oil
1 small French bread, cut into 1-inch cubes (6 cups)
1 teaspoon kosher salt

2 cups cherries tomatoes, cut in half
1 cucumber, sliced 1/2-inch thick
1 red bell pepper, seeded and cut into 1-inch cubes
1/2 red onion, cut in 1/2 and thinly sliced
1 cup green olives
1 cup kalamata olives
1/2 cup feta cheese

For the Vinaigrette:
1 teaspoon finely minced garlic
1/2 teaspoon Dijon mustard
3 tablespoons Champagne vinegar
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.

 For the vinaigrette, whisk all the ingredients together.

 In a large bowl, mix the tomatoes, cucumber, red pepper, olives red onion, and feta.

Add the bread cubes and toss with the vinaigrette.

 Serve, or allow the salad to sit for about half an hour for the flavors to blend.

* This won't really keep well for Leftovers. If you are making it ahead of time, mix the dressing with the veggies and stir in the bread cubes just before ready to serve.