Greek-Style Panzanella Salad Recipe

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The addition of feta cheese and kalamata olives gives this panzanella salad a Greek flair. Panzanella can be served as a side dish but it is also perfect to serve as a light lunch or supper.
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  • 3 tablespoons olive oil (may need extra)
  • 1 loaf French bread - cut into 1-inch cubes (approx. 6 cups)
  • Kosher salt
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 cucumber - seeded, cut in 1/4-inch slices (do not peel)
  • 1 pint cherry tomatoes (or grape tomatoes)
  • 1/2 red onion - sliced thin
  • 8 ounces feta cheese - cut into 1/2-inch cubes
  • 1/2 cup kalamata olives - pitted
  • 2 cloves garlic - minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon Dijon mustard
  • 1/4 cup red wine vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper - fresh ground
  • 1/2 cup olive oil
45 mins
15 mins
1.5 hrs
  • Heat 3 tablespoons of olive oil in a large skillet. Add the cubed bread, sprinkle lightly with salt, and cook over medium-low to medium heat until nicely browned (5 to 10 minutes), tossing frequently. If needed, add more oil while browning.
  • In a large bowl, combine the peppers, cucumber, tomates, and onion. Toss gently to combine.
  • Combine all the vinaigrette ingredients, except for the olive oil, in a bowl and whisk together.
  • While continuing to whisk, add the olive oil; whisk until the oil is mixing in completely.
  • Pour the vinaigrette over the vegetables. Add the cheese, olives, and bread crumbs; toss gently until everything is lightly coated with the vinaigrette.
  • Allow the salad to set at room temperature for 30 minutes before serving, allowing flavors to blend together.
  • Serve at room temperature.
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Greek-Style Panzanella Salad Recipe Reviews

greekstyle panzanella salad

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CountryGirlAtHeart User
Rating of 5 out of 5.0 stars
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"This was a great salad. We had it at some friends' house this last weekend and she sent me the link to it last night. Serve it with a steak and you have a perfect meal."
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