Greek Panzanella Salad

This salad is a nice alternative to the usual Greek salad and the dressing is a great basic vinaigrette.

Serves 6

Salad Ingredients:

Extra virgin olive oil

6 cups (1-inch cubes) French or Italian bread

Kosher salt

1 seedless cucumber (unpeeled)

1 red pepper, large-diced

1 yellow pepper, large-diced

1 pint grape tomatoes

1/2 small red onion, sliced in half-rounds

1/2 pound feta cheese, cubed

1/2 cup Calamata olives, pitted

Vinaigrette Ingredients:

2 cloves garlic, minced

1 teaspoon dried oregano

1/2 teaspoon Dijon mustard

1/4 cup red wine vinegar

1/2 cup extra virgin olive oil

1/2 teaspoon freshly ground black pepper

1. Preheat oven to 375 degrees. Toss cubed bread with 3 tablespoons oil. Spread on a cookie sheet and sprinkle with salt. Bake until bread is nicely browned.

2. Meanwhile, slice the cucumber 1/4 inch thick and place in a large bowl. Add the peppers, tomatoes, and red onion.

3. Next, make the vinaigrette: Place the garlic, oregano, mustard, and vinegar in a small bowl and whisk together. Whisking constantly, slowly add the olive oil to make an emulsion. Add 1 teaspoon of salt and the pepper and taste for seasoning.

4. Add the feta, olives, and toasted bread cubes to the bowl with the salad and add the vinaigrette and toss lightly. Serve at room temperature.

Recipe adapted from Barefoot Contessa. Photo: House Beautiful.

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