Greek Panzanella is a salad of soaked stale bread, onions and tomatoes that is popular in the summer. This is a Greek version of the original recipe from the Italian cuisine which until the 20th century was based on onions, instead of tomatoes.
For the Croutons
- 1/4 cup unsalted butter
- 1 small loaf crusty bread, cut into bite-sized pieces
For the Vinaigrette
- 1/2 tsp Dijon mustard
- 1/4 cup red wine vinegar
- 1/2 cup extra virgin olive oil
- 1/2 tsp freshly ground black pepper
- 2 cloves garlic, minced
- 1/2 dried oregano
For the Salad
- 1 English cucumber, halved, seeded, and sliced 1/4 inch thick
- 1 red bell pepper, chopped
- 1 orange bell pepper, chopped
- 1 pint grape tomatoes, halved
- 1/2 red onion, sliced
- 1/2 cup kalamata olives, pitted and halved
- 1/2 lb feta cheese, cut into bite sized pieces
For the Croutons
- Preheat your oven to 400 degrees.
- Heat over medium heat a large pan over and add the cup butter and let it melt and became with brown color.
- Then mix the butter with the bread pieces and toss.
- Place them into a baking dish with a baking sheet at the bottom and bake for 10-15 minutes.
For the salad
- In a small bowl, prepare the dressing by mixing together the olive oil, pepper, mustard, vinegar, garlic, and dried oregano.
- In a large bowl, mix the cucumber with the chopped tomatoes, peppers, onion, and olives.
- Drizzle the dressing on top and carefully toss.
- Now add the croutons into the salad mixture, then add the feta on top and it sit 10 minutes before serving!
Inspiration and adaptation: thewanderlustkitchen.com, wikipedia.org, greatitalianchefs.com
Photo: Heather Katsoulis/Wikipedia
Explore other recipes from the traditional Greek cuisine.