Greek Panzanella

By rhongaut

Ingredients

• Vinaigrette:
• Good Olive Oil
• 1 small French bread, but into 1 inch cubes (6 cups)
• Kosher salt
• 1 hothouse cucumber, seeded and sliced 1/4" thick
• 1 red bell pepper, seeded and diced
• 1 yellow bell pepper, seeded and diced
• 1 pint cherry tomatoes, cut in half
• 1/2 small red onion, thinly sliced in half rounds
• 1/2 lb. feta cheese, cut in 1/2" cubes
• 1/2 cup kalamata olives, pitted
• 2 cloves garlic, minced
• 1 tsp. dried oregano
• 1/2 tsp Dijon mustard
• 1/4 cup good red wine vinegar
• 1 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 1/2 cup good olive oil

Details

Servings 6
Preparation time 25mins
Cooking time 35mins

Preparation

Step 1

Heat 3 Tbs. olive oil in a large saute pan. Add the bread cubes and sprinkle with salt; cook over low to medium heat, tossing 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, 1 tsp. salt and the pepper in a small bowl. While still whisking, add the olive oil and make an emulsion. Pour the vinaigrette over the vegetables. Add the feta, olives and bread cubes and mix together lightly. Set aside for 30 minutes for the flavors to blend. Serve at room temperature.