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
- Preheat oven to 375°F. Spread bread cubes on a baking sheet and toast for 10-15 minutes until golden and crisp. Cool completely.
- Whisk together olive oil, vinegar, garlic, oregano, salt, and pepper in a large bowl.
- Add toasted bread, vegetables, olives, and herbs to the bowl. Toss gently to combine.
- 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.
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