Greek Panzanella Salad

This is something I tend to make often! There are many variations of this recipe but the one I use often derives from Ina Garten’s recipe (Barefoot Contessa). If you aren’t a fan of feta, then substitute mozzarella! You can use Ciabatta instead of French bread. I happen to think the flavor and texture of the Ciabatta is better than the French bread, especially in this salad. The tomatoes don’t have to be cherry or grape. You can chop up some vine-ripe tomatoes. Same with the cucumber, you can use a regular as opposed to a hothouse (I suggest peeling it though).

Ingredients

• Good olive oil
• 1 small French bread or boule, cut into 1-inch cubes (6 cups)
• Kosher salt
• 1 hothouse cucumber, unpeeled, seeded, and sliced 1/4-inch thick
• 1 red bell pepper, large diced
• 1 yellow bell pepper, large diced
• 1 pint cherry or grape tomatoes, halved
• 1/2 red onion, sliced in half rounds
• 1/2 pound feta cheese, cut in 1/2-inch cubes
• 1/2 cup kalamata olives, pitted

For the vinaigrette:

• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon Dijon mustard
• 1/4 cup good red wine vinegar
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup good olive oil

Heat 3 tablespoons 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. (My variation on this is to thrown them into a 400 degree oven and toast for 8 minutes or so).

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 teaspoon 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.