Ingredients
- Good olive oil
- 1 small French bread or boule, cut into 1-inch cubes (6 cups)
- Kosher salt
- 1 hothouse cucumber, unpeeled, seeded, and sliced 1/4-inch thick
- 1 red bell pepper, large diced
- 1 yellow bell pepper, large diced
- 1 pint cherry or grape tomatoes, halved
- 1/2 red onion, sliced in half rounds
- 1/2 pound feta cheese, cut in 1/2-inch cubes
- 1/2 cup calamata olives, pitted
For the vinaigrette:
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon Dijon mustard
- 1/4 cup good red wine vinegar
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup good olive oil
Directions
Heat 3 tablespoons olive oil in a large saute pan. Add the bread cubes and sprinkle with salt; cook over low to medium heat, tossing frequently, for 5 to 10 minutes, until nicely browned. Add more olive oil as needed.
Place the cucumber, red pepper, yellow pepper, tomatoes and red onion in a large bowl.
For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, 1 teaspoon salt and the pepper in a small bowl. While still whisking, add the olive oil and make an emulsion. Pour the vinaigrette over the vegetables. Add the feta, olives and bread cubes and mix together lightly. Set aside for 30 minutes for the flavors to blend. Serve at room temperature.
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By ckenk77
Annandale, VA
on January 24, 2012
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This was declicious! I skipped the bread since we're trying to minimize carbs, but it was so good. I added some romaine to replace the bread. The vinaigrette is so good that I plan on using it on other salads. I served it with the pork tenderloin. So good!
By russ.gladden_71...
Tucson, AZ
on December 26, 2011
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Oh so good!! I got some really good olive oil and red wine vinegar as stocking stuffers for Christmas, so I thought this would be a good way to try them out. This is a superbly flavorful salad. Maybe the recipe calls for just a bit too much bread, but any leftover bread can be removed to a sheet pan and dried out in a 200 degree oven. Talk about great croutons! Love love love this recipe and will make Greek Panzanella often.
By nat-loves-to-cook
San Diego, Ca
on December 12, 2011
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This is one of my favorite salads yet! It has a tangy dressing that pairs amazingly with the Mediterranean inspired ingredients. The home-made toast mixed into the salad makes this one a 5-star recipe that can easily be eaten as a meal or a colorful side dish!
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