GREEK PANZANELLA
Steps:
- Heat 3 tablespoons olive oil in a large saute pan. Add the bread cubes and sprinkle with salt; cook over low to medium heat, tossing frequently, for 5 to 10 minutes, until nicely browned. Add more olive oil as needed. 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. 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.
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slim73 slim73 (slim)
[email protected]I've made this salad several times and it's always a crowd-pleaser.
Mian Xxhani
[email protected]This is a great recipe for a light and refreshing summer salad.
Kat Lyon
[email protected]I made this salad for a party and it was a huge hit! Everyone loved it.
Mujahid Sajid
[email protected]This salad is a great way to use up leftover bread. It's also a great way to get your veggies in.
Aaron Mcintosh
[email protected]I wasn't sure about this recipe at first, but I'm so glad I tried it! It's now one of my favorite salads.
Imane Prns
[email protected]This was a great salad! I used fresh tomatoes from my garden and it was so delicious.
Cgert Ffvhhbvgff
[email protected]I love this recipe! It's so fresh and flavorful. I especially love the addition of the capers and olives.
Diego Díaz
[email protected]This is a great recipe! I've made it several times and it's always a hit. The flavors are amazing and it's so easy to make.