Greek Panzanella

Panzanella is a Florentine salad. In true Italian fashion it contains tomatoes, basil, and a carb, in this case, bread. This is Barefoot Contessa chef, Ina's Greek twist on the Florentine salad.

Swap out the basil for cucumber and add in some feta and voila, Greek Panzanella! 

Greek Panzanella

     adapted from The Barefoot Contessa

     serves 6

Ingredients

Olive oil

1 small French baguette, cut into 1-inch cubes (6 cups)

Kosher salt

1 hothouse cucumber, unpeeled, seeded, and sliced ¼-inch thick

1 red bell pepper, diced

1 yellow bell pepper, diced

1 pint cherry or grape tomatoes, halved

½ red onion, sliced in half rounds

½ pound feta cheese, cut in ½-inch cubes

For the Vinaigrette

2 cloves garlic, minced

1 tsp dried oregano

½ tsp Dijon mustard

¼ cup red wine vinegar

1 tsp salt

½ tsp freshly ground black pepper

½ cup olive oil 

Directions

Heat 3 tbsp olive oil in a large sauté pan over medium heat. Add the bread cubes and sprinkle with salt. Toss frequently, for 5 to 10 minutes, until nicely browned. Add more olive oil as needed.

Place the cucumber, red pepper, yellow pepper, tomatoes and red onion in a large bowl.

For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, salt and the pepper in a small bowl. While whisking, add the olive oil and make an emulsion. Pour the vinaigrette over the vegetables, lightly toss. Add the feta and bread and mix together lightly.

Set aside for 10 minutes for the flavors to blend. Serve at room temperature.