Greek Panzanella Salad
March 5, 2011
I’ve made this salad a few times in the past month or so, in order to combat these winter blues (salads always give me hope of spring!). I saw it on an episode of Barefoot Contessa, and decided to make it for my mom when we went home one weekend, because it sounded like something she would love. It was very simple to make, and it was a hit! I’ve made it a couple more times since then, once as the main course for just my husband, son and me, and once as a side dish for company.
from a Barefoot Contessa episode, by Ina Garten
* Good olive oil
* 1 small French bread or boule, cut into 1-inch cubes (6 cups)
* Kosher salt
* 1 hothouse cucumber, unpeeled, seeded, and sliced 1/4-inch thick
* 1 red bell pepper, large diced
* 1 yellow bell pepper, large diced
* 1 pint cherry or grape tomatoes, halved
* 1/2 red onion, sliced in half rounds
* 1/2 pound feta cheese, cut in 1/2-inch cubes
* 1/2 cup Kalamata olives, pitted
For the vinaigrette:
* 2 cloves garlic, minced
* 1 teaspoon dried oregano
* 1/2 teaspoon Dijon mustard
* 1/4 cup good red wine vinegar
* 1 teaspoon salt
* 1/2 teaspoon freshly ground black pepper
* 1/2 cup good olive oil
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.
Place the cucumber, red pepper, yellow pepper, tomatoes and red onion in a large bowl.
For the vinaigrette, 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.