The traditional panzanella is Italian, specifically Tuscan, in origin. This is Ina Garten's, the celebrity chef, Greek version of this delicious bread laden salad. The addition of tangy feta cheese and the Kalamata olives transform this salad into a Greek delight.
It is delicious and can be served as a hearty summer lunch, dinner or even as a side salad, in a smaller portion.
- 3/4 cup olive oil
- 6 cups diced rustic bread, cut into 1" cubes
- Kosher salt
- Fresh ground black pepper
- 1 English cucumber, unpeeled, halved lengthwise, seeded, sliced 1/2" thick
- 1 red pepper, seeded and large-diced
- 1 yellow pepper, seeded and large-diced
- 1 pint cherry or grape tomatoes
- 1 small red onion, thinly sliced in half-rounds
- 8 ounces feta cheese, cut into 3/4" cubes
- 1/2 cup Kalamata olives, pitted
- 1/4 cup red wine vinegar
- 2 clives garlic, minced
- 1 teaspoon oregano, crushed
- 1//2 teaspoon Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Heat 1/4 cup oil in large skillet until hot.
- Add bread; sprinkle with salt and pepper. Cook over medium heat for 5 to 10 minutes, tossing frequently, until browned. Set aside.
- Place prepared cucumber, peppers, tomatoes and onion in a large bowl and toss together.
- Add feta, olives and bread.
- Whisk together vinegar, garlic, oregano, mustard, 1/2 teaspoon salt and 1/2 teaspoon pepper.
- Whisking constantly, slowly add remaining oil to make emulsion.
- Add dressing to salad; toss lightly.
- Set aside for 30 minutes for flavors to develop. Season to taste.
- Serve at room temperature.