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.
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!
Nice fresh summer salad. Enjoyed the dressing!
Excellent . . . trying to use up some peppers so used red and green. Made it a bit too early and it was starting to get a little soggy. Next time I'll only let it set for only 30 minutes as instructed ;-)! Made for ZWT #6
We loved this. The dressing is perfect with this combination. I did leave out the cucumber and kalamata olive for personal preference. Used veggies from the garden for this. Thanks so much for sharing. Made for PRMR :)
Usually I am not that drawn to Ina's recipes...not sure why other than they seem a little upscale for my redneck family's taste. That being said, I was looking for something different to serve at our Labor Day BBQ and having just watched this, my wife suggested that I try. Boy, I sure am glad that I did. This was very easy to make and was a real crowd pleaser. The only change that I made was to substitute mozzarella curds for the feta. The salad has nice visual appeal and very one loved it.
Ina Garten's Panzanella has been my go-to salad recipe for years. My family loves it and it is always a hit at BBQ's and picnics. Once the bread has absorbed the dressing (don't worry, it doesn't become soggy!), the salad becomes light and refreshing and is a great way to use up summer produce.