Panzanella
This is one of my favorite summer salads. I absolutely love bread and what better way to enjoy bread then to mix is with crisp vegetables and creamy feta cheese. Once prepared it should be eaten immediately as you don’t want to bread to soak up too much dressing. If you are making it for a party wait to add the bread until it is ready to be served.
Panzanella
Crusty bread mixed with cucumbers, tomatoes, bell peppers, Greek olives, and feta.
Servings: 6
Ingredients
- 1 English Cucumber
- 1 Yellow Bell Pepper
- 1 Red Bell Pepper
- 1 Cup Cherry Tomatoes
- ½ Cup Green Onions (3 to 4) chopped
- ½ Kalamata Olives pitted and sliced
- Ciabatta Roll
- 1 tbsp Olive Oil
- 6 oz Feta
- Garlic Salt
- Salt and Pepper to taste
Lemon Vinaigrette
- 3 tbsp Olive Oil
- 1 tsp Dijon Mustard
- 1 tbsp Lemon Juice
- ½ tsp Salt
Instructions
- Slice or tear ciabatta roll into bite size pieces about the size of a dice. Heat 1 Tbsp of olive oil in a sauté pan on medium heat and add ciabatta bread tossing to coat the bread evenly. Lightly toast the bread on all sides. Once toasted lightly sprinkle with garlic salt.
- Slice the cucumber in half lengthwise and use a small spoon to remove the seeds. Chop cucumber into bite size pieces. Chop yellow bell pepper, red bell pepper, and green onions. Slice cherry tomatoes in half. Mix all ingredients in a large bowl and add sliced kalamata olives.
- In a small bowl whisk together 3 tbsp of olive oil, 1 tsp of Dijon mustard, 1/2 tsp of salt, and 1 tbsp of Lemon Juice. I usually make my dressing in a small Tupperware container and instead of whisking I just shake it up.
- Dress veggies with vinaigrette then sprinkle with feta cheese. Add salt and pepper to taste. Add toasted bread just before serving. I love getting crispy bites of bread throughout the salad.