Greek-Style Panzanella

When I put this on our (new) menu board for the week, John had no idea what it was.  I described it to him as  crouton salad, partially because it’s true, and partially because John loves bread and I knew a salad made of it would intrigue him.  I really liked this dinner because it was easy, fresh, and included more than a full serving of vegetables, but the really great thing about it was the John loved it as well.  He even said, “Wow, this was a lot more filling than I expected.”  I served this as a meal on its own, but I think it would also be great as a side dish for a summer picnic.

In terms of cooking, don’t be tempted (as I was) to turn the heat up on the croutons in order to make them brown faster – this actually only makes them burn faster. You do have to watch the croutons while cooking, which is why I think cooking them on the stove is better than the oven.   Just be sure to use a large pan, and to toss the croutons every few minutes.  Also, this makes a lot of salad (way more than John and I could finish), and unfortunately the leftovers aren’t good because the bread gets soggy.  To avoid this, cook the bread and cut the vegetables, but only combine the ingredients you will actually use that day.  Then you can make the salad again the next day for lunch!

Greek Panzanella

Serves 4-6

• 6 cups rustic bread (about 3/4 loaf), sliced into 1-inch cubes
• 1/4 cup olive oil
• 1 teaspoon salt
• 2 cucumbers, peeled, seeded and sliced (or 1 hothouse cucumber – no need to peel)
• 1 Red pepper, sliced into 1/2 inch pieces
• 1 Yellow pepper, sliced into 1/2 inch pieces
• 1 Green pepper, sliced into 1/2 inch pieces
• 1 pint cherry tomatoes, sliced in half
• 1/2 of a Red onion, sliced into thin strips
• 1/2 cup kalamata olives, pitted
• 8 oz feta, sliced into 1/2 inch cubes

For the Dressing:

• 1/4 cup olive oil
• 1/4 cup red wine vinegar
• 2 cloves garlic, minced
• Juice of 1/2 a lemon
• 1 teaspoon dried, crushed oregano
• 1/2 teaspoon dijon mustard
• salt and pepper to taste (about 1 teaspoon combined)

1. In a large frying pan heat 1/4 cup olive oil on medium- high heat.  Once hot, add bread and reduce heat to medium-low.  Salt the bread with 1 teaspoon salt. Toss the bread for about 10 minutes until crisp and slightly browned.

2.  Chop vegetables, and in a large bowl combine all vegetables, feta cheese, and olives.

3. In a small bowl combine all ingredients for the dressing and whisk until combined.

4. Pour dressing over vegetables and toss.  Add in the crisp bread and toss until evenly coated.

5. Clean up the kitchen while waiting for the flavors to meld.  Add salt and pepper as needed and serve.

Slightly adapted from The Curvy Carrot, Originally from How Easy is That? by Ina Garten

June 28, 2011 | Categories: Easy Weeknight Dinners, Main Dish, Salads, Side Dish, Vegetarian | Tags: Feta, Greek, Panzanella, salad, Summer, Vegetarian | 2 Comments