Description
Ina Garten’s Greek Panzanella brings Mediterranean charm to your table with crisp bread cubes and tangy feta. Fresh herbs and juicy tomatoes mingle with crunchy cucumber, creating a perfect summer salad you’ll crave again and again.
Ingredients
Scale
Produce:
- 1 hothouse cucumber, unpeeled, halved lengthwise, seeded, and sliced ½ inch thick
- 1 red bell pepper, seeded and large-diced
- 1 yellow bell pepper, seeded and large-diced
- 1 pint cherry or grape tomatoes, halved
- ½ small red onion, thinly sliced in half-rounds
Bread and Cheese:
- 6 cups (1-inch) diced rustic bread
- ½ pound (226 grams) good feta cheese, ¾-inch-diced
Liquids and Seasonings:
- ¾ cup (180 milliliters) good olive oil, divided
- ¼ cup (60 milliliters) good red wine vinegar
- 2 teaspoons minced garlic (2 cloves)
- 1 teaspoon dried oregano, crushed
- ½ teaspoon Dijon mustard
- ½ cup kalamata olives, pitted
- Kosher salt and freshly ground black pepper
Instructions
- Transform stale bread into crispy croutons by heating olive oil in a large sauté pan over low to medium heat. Carefully add diced bread cubes, sprinkling with salt and pepper. Toss frequently, ensuring even golden browning for 5-7 minutes until perfectly crisp and crunchy. Transfer toasted bread to a separate plate and set aside.
- Prepare vegetable medley by combining diced cucumber, vibrant red and yellow bell peppers, ripe tomatoes, and thinly sliced red onion in a spacious mixing bowl. Ensure ingredients are uniformly chopped for consistent texture and visual appeal.
- Craft a robust vinaigrette by whisking red wine vinegar, minced garlic, dried oregano, Dijon mustard, salt, and ½ teaspoon black pepper in a small mixing bowl. Gradually incorporate the remaining olive oil, whisking continuously to create a smooth, emulsified dressing.
- Construct the salad by adding the golden croutons, crumbled feta cheese, and briny kalamata olives to the vegetable mixture. Gently pour the prepared vinaigrette over the ingredients, using a light tossing motion to ensure even coating without crushing delicate components.
- Allow salad to harmonize at room temperature for 20-30 minutes, enabling flavors to intermingle and develop a more complex taste profile. This resting period helps ingredients absorb the vinaigrette’s nuanced seasonings.
- Final presentation involves a quick seasoning adjustment if needed. Serve at ambient temperature, inviting diners to enjoy the Mediterranean-inspired dish with its layers of texture and vibrant flavors.
Notes
- Elevate the taste by using premium, briny feta cheese that crumbles with a rich, tangy flavor. Cheap or dry feta won’t deliver the same creamy depth.
- Give the salad time to marinate after mixing with vinaigrette. Resting for half an hour allows bread to soak up dressing and ingredients to meld together perfectly.
- Create uniform vegetable pieces by cutting cucumber, peppers, and tomatoes into consistent sizes. This ensures balanced flavor and texture in every single bite.
- Achieve golden-brown crispness by frequently tossing bread cubes while toasting. Constant movement prevents burning and develops a delightful, even crunch.
- Transform day-old bread into the ideal salad base. Slightly stale bread absorbs vinaigrette beautifully without turning mushy, unlike fresh bread that can quickly become soggy.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Sautéing
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving (approximately 200g)
- Calories: 250 kcal
- Sugar: 5 g
- Sodium: 500 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 30 mg