Panzanella salad is a lunchtime favorite in our home. I'm not quite sure if this is technically qualified as "healthy" or not because of all the crusty ciabatta bread soaked in a glorious vinagrette. It seems naughty, but it's a salad.....so therefore we will call it healthy!
I can not get enough of the bread soaked in dressing with the fresh summer produce. Is there anything better? There are so many ways to mix and match a panzanella salad....the possibilities are endless!This greek version is one of my favorites.
Greek Panzanella Salad
- 2 small loaves of Ciabatta (regular or herb flavored), cut into 1-inch cubes
- 1 small Cucumber, seeded and diced
- 1 Red Bell Pepper, chopped
- 1 cup halved Grape Tomatoes
- 1/2 cup thinly sliced Red Onions
- 1/3 cup Black Olives
- 4 ounces crumbled Feta Cheese
- 1/2 teaspoon minced Garlic
- 1/2 teaspoon dried Oregano
- 1/2 teaspoon Dijon Mustard
- 2 tablespoons Garlic Wine Vinegar
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 1/4 cup + 1 tablespoon Extra Virgin Olive Oil
Heat 1 tablespoon of EVOO in a large sauté pan over medium heat. Add the bread cubes and toast the bread in the pan for about 5 minutes until golden brown. Remove from heat and place in a large bowl.
To the large bowl, add the diced cucumber, red bell pepper, halved grape tomatoes, sliced red onions and olives.
For the dressing: In a mason jar with a lid, add the garlic, dried oregano, Dijon mustard, Garlic Wine Vinegar, salt, pepper and 1/4 cup EVOO. Place the lid on the jar and shake until emulsified and combined.
Pour the desired amount of dressing over the bread and vegetables in the large bowl. Sprinkle over the feta cheese and then gently mix to combine. Set aside for 30-60 minutes for the flavors to enhance and enjoy!
Recipe Inspired & Adapted By: Ina Garten
Originally on The Girly Girl Cooks