Barefoot Contessa's Greek Panzanella

Total Time
35mins
Prep 25 mins
Cook 10 mins

From the Barefoot Contessa's What are Friends For episode, this is yummy good!

Ingredients Nutrition

Directions

  1. Directions.
  2. 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.
  3. Place the cucumber, red pepper, yellow pepper, tomatoes and red onion in a large bowl.
  4. For the vinaigrette:.
  5. 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.
Most Helpful

4 5

Very good! I added the other half of the onion and doubled the garlic, smashing it to paste with salt, before adding other vinaigrette ingredients. Oh, and I would omit the Dijon next time, not so Greek or necessary, in my opinion. Apart from these minor things, very nice and refreshing.

5 5

We loved this Greek version of panzanella! In fact, I was serving it as a side to lamb chops, simply because I had cukes from the garden that needed using as well as some old hamburger buns. I told DH that I could have just ate the salad as my whole dinner, it was so good. In fact, using old hamburger buns for the bread worked just fine and I could not tell the difference that I hadn't started out with a French loaf. The combination of flavors was really outstanding. Like Galley Wench, it did get a little soggy after sitting for over 30 mins (I served at 30 minutes and it was fine, but as it sat out while we ate, the sogginess creeped in a bit). That was ok, though, I didn't care, I loved it so much. Will definitely have this one again. Thanks, Sharon!

4 5

Nice fresh summer salad. Enjoyed the dressing!