Recipe courtesy of Crisco

Grilled Greek Panzanella Salad

  • Total: 25 min
  • Prep: 20 min
  • Cook: 5 min
  • Yield: 6 Servings
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2 tbsps. fresh lemon juice

2 tsps. minced fresh garlic

6 tbsps. Crisco® 100% Extra Virgin Olive Oil, divided

6 cups 1-inch cubed sourdough bread

6 Roma tomatoes, seeded and cut into 1-inch chunks

1 English cucumber, seeded and cut into 1-inch chunks

1 tbsp. chopped fresh mint

¼ cup crumbled Feta cheese


  1. WHISK together lemon juice, garlic and 4 tablespoons olive oil until smooth. HEAT grill to medium high heat. Coat bread with remaining 2 tablespoons oil in large bowl. Grill 4 to 5 minutes, turning frequently, until lightly charred on all sides. COMBINE tomatoes, cucumber, bread and mint in large bowl. Toss with dressing. Season with salt and pepper. Top with cheese.
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