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Greek Panzanella Salad
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Description
Toasted ciabatta croutons tossed with cucumber, cherry tomatoes, kalamata olives and feta cheese.
Ingredients
- 1 loaf (1 Pound Size) Ciabatta Bread, Cut Into 1/2-inch Cubes
- ½ cups Extra-virgin Olive Oil, Divided
- 1 whole Hothouse Cucumber, Cut In Half Lengthwise, Seeded, And Thinly Sliced
- 2 whole Bell Peppers, Seeded And Chopped
- 1-½ cup Cherry Tomatoes, Halved
- ½ whole Red Onion, Thinly Sliced
- 1 cup Crumbled Feta Cheese
- ½ cups Pitted Kalamata Olives, Sliced
- ¼ cups Red Wine Vinegar
- 2 cloves Garlic, Minced
- 1 teaspoon Dried Oregano
- ½ teaspoons Dijon Mustard
- 1 teaspoon Kosher Salt
- ½ teaspoons Freshly Ground Black Pepper
Preparation
Preheat the oven to 375°F. Toss together the bread cubes and half of the olive oil on a large rimmed baking sheet. Spread bread cubes into a single layer. Bake for 20 to 25 minutes, until golden brown. Remove from the oven and let them cool slightly.
Toss together the cucumber, bell peppers, tomatoes, red onion, feta cheese, olives, and toasted bread cubes in a large bowl. Set aside.
Whisk together the vinegar, garlic, oregano, and mustard in a small bowl. Gradually whisk in the remaining half of the olive oil and season with salt and pepper, to taste. Drizzle the dressing over the salad and toss to coat.
Adapted from The Barefoot Contessa.
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