Greek Panzanella Salad with Cubed Feta
Prep Time minutes 30
Cook Time 10 minutes
Passive Time 10 minutes
|Prep Time minutes 30||Cook Time 10 minutes||Passive Time 10 minutes||Servings people|
Every once in a while I love to have a big salad for dinner. When salad is our main dish, some of the heartier eaters in my family often ask me tongue and cheek, “so, now that we’ve had our salad, what’s for dinner?” The addition of crunchy whole grain croutons and lots of feta cubes along with the many fresh veggies makes for a hearty dinner, even for the salad skeptics. This dinner salad is inspired by a recipe from the Barefoot Contessa, with a few (healthy) tweaks.
- 1/4 Cup Extra virgin olive oil
- 1 Boule Medium sized whole grain, cut into 1-inch cubes (6 cups)
- Kosher salt
- 1 Cucumber unpeeled, seeded, and sliced 1/4-inch thick
- 1 Red bell pepper large diced
- 1 Yellow bell pepper large diced
- 1-2 Pint/s Cherry tomatoes or grape, halved
- 1/2 Medium Red onion slicedthin half rounds
- 1/2 Pound Feta cheese cut1/2-inch cubes, or more
- 1/2 Cup Olives* Pitted
- 2 Cloves Garlic grated on a microplane and into a jar
- 1 tsp Dried oregano
- 1/2 tsp Dijon mustard
- 1/4 Cup Red wine vinegar
- 1 tsp Salt
- 1/2 tsp black pepper
- 1/2 Cup Extra virgin olive oil
- Preheat the oven to 450. Line a baking sheet with foil and spray or shmear it with olive oil. Place the bread cubes on the sheet and drizzle a bit of olive oil on them and toss with salt. Bake until the cubes are beginning to brown and have a good crunch, about 5 to 10 minutes. Remove from oven and set aside.
- Place the cut cucumber, red pepper, yellow pepper, tomatoes and red onion in a large bowl.
- To make the vinaigrette, place all of the ingredients in a jar and shake to emulsify. 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.
* I like to use black oil cured olives, but kalamata or any others you like will work as well.