Greek Panzanella Salad: A Mediterranean Twist on Tuscan Bread Salad

 This vibrant Greek-inspired take on traditional panzanella combines crusty bread cubes with classic Mediterranean ingredients for a refreshing summer salad.

Ingredients

• 1 day-old crusty bread loaf, cut into 1-inch cubes
• 2 large tomatoes, chopped
• 1 English cucumber, diced
• 1 red onion, thinly sliced
• 1 red bell pepper, chopped
• 1 cup kalamata olives, halved
• 8 oz feta cheese, crumbled
• 1/4 cup fresh basil, torn
• 1/4 cup fresh mint, chopped

Dressing

• 1/3 cup extra virgin olive oil
• 3 tablespoons red wine vinegar
• 1 garlic clove, minced
• 1 teaspoon dried oregano
• Salt and black pepper to taste

Instructions

1. Preheat oven to 375°F. Spread bread cubes on a baking sheet and toast for 10-15 minutes until golden and crisp. Cool completely.
2. Whisk together olive oil, vinegar, garlic, oregano, salt, and pepper in a large bowl.
3. Add toasted bread, vegetables, olives, and herbs to the bowl. Toss gently to combine.
4. Let stand 30 minutes for bread to absorb dressing. Add feta cheese just before serving.

Serves 6-8 as a side dish. Best enjoyed within 2 hours of preparation.

Recipe note: For best results, use hearty, day-old bread that won't turn mushy when mixed with dressing.