Saturday, June 20, 2015

Greek Panzanella

Delicious. Something about the way the toasted bread absorbs the dressing...We'll make it for you this summer sometime.

3/4 c. good olive oil
6 c diced rustic bread
kosher salt and fresh ground black pepper
1 cucumber, unpeeled, halved, sliced 1/2 inch thick
1 red bell pepper, seeded and diced
1 yellow bell pepper, same
1 pint cherry tomatoes, halved
1/2 small red onion, thinly sliced in half rounds
1/4 c red wine vinegar
2 tsp minced garlic (2 cloves)
1 tsp dried oregano, crushed
1/2 tsp Dijon mustard
1/2 pound feta cheese, cut into 3/4 inch squares
1/2 cup kalamata olives

Heat 1/4 c of the olive oil in a large saute pan until hot. Add the bread and sprinkle with salt and pepper; cook over low to medium heat, tossing frequently for 5-10 minutes, until nicely browned. Set aside.

Toss the cucumber, bell peppers, tomatoes and onion in a large bowl, mix.

Vinaigrette: whisk together vinegar, garlic, oregano, mustard, 1 tsp salt and 1/2 tsp pepper together in a small bowl. Stirring constantly, add the remaining 1/2 c of olive oil to make an emulsion.

Add the feta, olives and bread to the vegetables in the bowl, add the dressing and toss lightly. Set aside 30 minutes for flavors to develop. Serve at room temperature.

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