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    You are in: Home / Recipes / Barefoot Contessa's Greek Panzanella Recipe
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    Barefoot Contessa's Greek Panzanella

    Barefoot Contessa's Greek Panzanella. Photo by Galley Wench

    1/2 Photos of Barefoot Contessa's Greek Panzanella

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    25 mins

    10 mins

    Sharon123's Note:

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

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    Units: US | Metric



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

    Ratings & Reviews:

    • on June 17, 2013


      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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    • on August 17, 2010


      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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    • on June 14, 2010


      Nice fresh summer salad. Enjoyed the dressing!

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    Read All Reviews (7)


    Nutritional Facts for Barefoot Contessa's Greek Panzanella

    Serving Size: 1 (245 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 413.6
    Calories from Fat 259
    Total Fat 28.7 g
    Saturated Fat 8.6 g
    Cholesterol 33.7 mg
    Sodium 1150.6 mg
    Total Carbohydrate 30.6 g
    Dietary Fiber 3.2 g
    Sugars 3.7 g
    Protein 10.2 g

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