Greek Panzanella

This recipe comes from Ina Garten. She uses feta cheese in her recipe, which I omitted. Also, I added capers to the dressing for a little more flavor. It's a perfect summer salad, especially when using fresh vegetables from the garden. My family loved it and I will definitely make it again!

 

Ingredients

• Good olive oil
• 1 small French baguette, cut into 1/2-inch slices (approx. 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 or one large tomato large diced
• 1/2 red onion, sliced in half rounds
• 1/2 cup Kalamata olives, pitted

For the vinaigrette:

nocoupons

• 2 cloves garlic, minced
• 1 teaspoon dried oregano 
• 1 teaspoon capers, drained
• 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

Directions

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. 

Heat a grill or grill pan. Pour 3 tablespoons of olive oil in a small bowl. With a pastry brush, lightly brush olive oil onto each piece of bread. Grill the bread turning as they brown. Once they are nicely browned remove and add to the salad.

Pour the vinaigrette over the vegetables. Add the olives and grilled bread and mix together lightly. Set aside for 30 minutes for the flavors to blend. Serve at room temperature.

Panzanella