Description
Ina Garten’s Greek Panzanella salad brings Mediterranean flavors to life with crispy bread cubes and fresh Mediterranean ingredients. Tangy feta, juicy tomatoes, and herbed bread create a delightful summer dish that will transport taste buds straight to the Greek islands.
Ingredients
Scale
Bread and Vegetables:
- 1 small French bread or boule, cut into 1-inch (2.5 cm) cubes (6 cups or 180 g)
- 1 hothouse cucumber, unpeeled, seeded, and sliced ¼-inch (6 mm) thick
- 1 red bell pepper, large diced
- 1 yellow bell pepper, large diced
- 1 pint (300 g) cherry or grape tomatoes, halved
- ½ red onion, sliced in half rounds
- 2 cloves garlic, minced
Cheese and Olives:
- ½ pound (225 g) feta cheese, cut in ½-inch (1.3 cm) cubes
- ½ cup (75 g) Kalamata olives, pitted
Dressing and Seasonings:
- ½ cup (120 ml) good olive oil, divided
- 1 teaspoon dried oregano
- ½ teaspoon Dijon mustard
- ¼ cup (60 ml) good red wine vinegar
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- Kosher salt, to taste
Instructions
- Crisp the bread cubes by heating of olive oil in a spacious skillet over low to medium heat. Gently toss bread pieces with a pinch of salt, rotating frequently until achieving a golden-brown exterior, approximately 5 to 8 minutes. Supplement with additional olive oil if the cubes appear dry.
- Dice the cucumber, red bell pepper, yellow bell pepper, tomatoes, and red onion into uniform, bite-sized pieces. Transfer the chopped vegetables into a generously sized mixing bowl.
- Craft the vinaigrette by combining minced garlic, dried oregano, Dijon mustard, red wine vinegar, kosher salt, and freshly ground black pepper in a small mixing vessel. Gradually incorporate olive oil while whisking vigorously to create a smooth, emulsified dressing.
- Drizzle the prepared vinaigrette over the vegetable medley. Gently fold in crumbled feta cheese, Kalamata olives, and the previously toasted bread cubes. Allow the salad to rest for 25 to 30 minutes, enabling the flavors to meld and intensify. Present at ambient temperature for optimal taste experience.
Notes
- Swap Bread Wisely: Day-old bread becomes a crispy, flavor-absorbing wonder in this salad, preventing soggy disappointment and adding delightful texture.
- Chop with Precision: Uniform vegetable cuts ensure each mouthful delivers a perfect harmony of flavors and satisfying crunch.
- Season like a Pro: Tasting and tweaking seasonings right before serving transforms good into absolutely amazing, letting personal preferences shine.
- Rest for Richness: Letting the salad sit allows ingredients to mingle and marry, creating deeper, more complex taste profiles that wow your palate.
- Toss with Technique: Gentle, consistent turning while toasting bread cubes guarantees golden-brown perfection and an even, irresistible crispness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Sautéing
- Cuisine: Greek
Nutrition
- Serving Size: 6
- Calories: 330 kcal
- Sugar: 2 g
- Sodium: 580 mg
- Fat: 30 g
- Saturated Fat: 6 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 20 mg