7 Reviews

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.

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rosslare June 17, 2013

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!

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Dr. Jenny August 17, 2010

Nice fresh summer salad. Enjoyed the dressing!

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Southern Bug June 14, 2010

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

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Galley Wench June 09, 2010

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 :)

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~Nimz~ September 19, 2009

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.

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WaCookinFool September 09, 2009

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.

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Amy in Washington August 18, 2009
Barefoot Contessa's Greek Panzanella