Wednesday, August 28, 2013

Greek Panzanella Salad

This salad combines all of the tasty flavors of Greece, that we all love during the summer, into a delicious dish perfect for a picnic at the beach. Bell peppers, feta, olives, cucumber, and bread of course, all tossed with a fresh and tangy vinaigrette dressing. 

panzanella salad crouton vegetable salad
One of our favorite things to do in the Summer, as a family, is hang out at the beach all day and bring a picnic for dinner.

Lucky for us, where we live affords us that opportunity pretty much year round, not to rub it in or anything!

The beach that we go to has a playground, so our little guy gets to have double the fun.

It's times like these that call for a dish that is easy to make, easy to transport, and can be served at room temperature. 
It's all got to be super easy y'all.
panzanella bread greek cucumber feta tomato

Not only is this salad ALL of those things, it also tastes even better if it sits and marinates for a good couple of hours.

Once the toasted bread cubes soak up all of the tangy yumminess, you are ready to sink your teeth in to the perfect picnic dish!

best panzanella salad recipe
Greek Panzanella
Serves 6

1 10 oz loaf crusty Italian bread, cut into 1 inch cubes 
Extra Virgin Olive Oil
Kosher salt
1 Red Bell Pepper, large diced
1 Yellow Bell Pepper, large diced
1 Hothouse Cucumber, unpeeled and sliced into 1/4 inch half rounds
1 pint Cherry tomatoes, sliced in half
1/2 Red Onion, thinly sliced into half rounds
1/2 cup Kalamata olives, pitted and sliced in half
4 oz block of feta cheese, broken into chunks

For the vinaigrette:
2 cloves garlic, minced
1/2 tsp dried oregano
2 tsp Dijon mustard
1/4 cup red wine vinegar
1/2 cup extra virgin olive oil
1 tsp Kosher salt
1/2 tsp freshly ground pepper

Preheat oven to 350 degrees F. Scatter bread cubes onto a metal sheet pan and drizzle with olive oil. Toss in salt and arrange in an even layer.
Place in oven for 10-15 minutes or until bread is toasted. You do not want the bread to brown.
Remove from oven and set aside to come to room temperature.

Toss the remaining ingredients in a bowl.

For the vinaigrette:
Whisk first four ingredients together in a small bowl. Drizzle in olive oil while whisking until emulsified. Add salt and pepper and whisk until combined.

One hour before serving, add bread cubes to salad and toss in dressing.
Make sure you give it a good hour so that the dressing can soak into bread. This will make all of the difference in the world!
This is one tasty salad!

1 comment:

  1. Yum! This was really tasty - we loved the addition of the olives and feta...