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Saturday, May 7, 2011

Greek Panzanella

The Panzanella Caprese I made last Spring remains one of my all-time favorite salads, so when I saw this recipe for Greek Panzanella, I couldn't wait to try it. As expected, it was just as fabulous as the Caprese version...chunks of bread combined with salad can never be a bad thing! This makes a great picnic or potluck dish because you can easily adjust the quantities to serve a crowd. There are no measurements below, just adjust accordingly.  Though this requires lots of chopping, it's simple to put together and you can chop the vegetables and toast the bread ahead of time, just don't combine and toss with the dressing until just before serving. Unless you like soggy bread (and I kind of do...) this is best eaten the day it's made. I liked it so much I ate it twice in one week...and will be making it many times to come!

Greek Panzanella
adapted from Aggie's Kitchen

-cubed "day old" bread
-olive oil
-garlic, minced
-freshly ground pepper

-bell pepper
-red onion
-kalamata olives
-crumbled feta
-freshly ground pepper
-red wine vinegar
-olive oil

1. Toss bread cubes, a drizzle of olive oil, garlic, and freshly ground pepper in a large bowl until combined. Toast bread in a hot non stick skillet, continuously tossing cubes to evenly toast.
2. When bread is toasted, add to a large salad bowl. After cooled slightly, add chopped tomatoes, cucumbers, bell pepper, onion, and olives, tossing to combine.
3. Splash red wine vinegar and a drizzle of olive oil over salad, topping with fresh oregano. Add crumbled feta cheese and serve immediately.