Greek Panzanella
Ellen Whiteman
Greek Panzanella is a refreshing Mediterranean salad made with rustic bread, cucumbers, bell peppers, cherry tomatoes, red onion, feta cheese, and Kalamata olives. It is dressed with a mixture of olive oil, red wine vinegar, garlic, dried oregano, and Dijon mustard. This gluten-free and vegetarian dish is perfect for a light and healthy meal.
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30 mins
10 mins
Nutritional Value
Ingredients
divided
1-inch diced
unpeeled, halved lengthwise, seeded, and sliced ½ inch thick
seeded and large-diced
seeded and large-diced
halved
thinly sliced in half-rounds
2 cloves
crushed
¾-inch-diced
pitted
Instructions
Heat ¼ cup of the olive oil in a large (12-inch) sauté pan until hot.
Add the bread and sprinkle with salt and pepper; cook over low to medium heat, tossing frequently, for 5 to 10 minutes, until nicely browned. Set aside.
Place the cucumber, bell peppers, tomatoes, and red onion in a large bowl and toss together.
For the vinaigrette, place the vinegar, garlic, oregano, mustard, 1 teaspoon salt, and ½ teaspoon pepper in a small bowl and whisk together. Whisking constantly, slowly add the remaining ½ cup of olive oil to make an emulsion.
Add the feta, olives, and bread to the vegetables in the bowl, add the vinaigrette, and toss lightly. Set aside for 30 minutes for the flavors to develop.
Season to taste and serve at room temperature.
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