Tasty Tuesday--Greek Panzanella

Make this now. It is the perfect fresh side for your next summer BBQ. Or, you could add some shrimp or grilled chicken and you have the perfect summer lunch. 

I first had this at my sister-in-law's sister's house. Did you follow that? I loved it so much I had to ask for the recipe. She said it was an Ina Garten recipe...go figure. She never fails! I only made a few small changes, and the results were fantastic!

Greek Panzanella

6 servings

Olive oil

1 small French bread, cut into 1-inch cubes (6 cups)

Kosher salt

1 hothouse cucumber, unpeeled, seeded, and sliced 1/4 in. thick

1 red bell pepper, large diced

1 yellow bell pepper, large diced

1 container Campari tomatoes, diced and seeded

1/2 red onion, sliced in half rounds

1/2 pound feta cheese, cut in 1/2 inch cubes

For the Vinaigrette:

2 cloves garlic, minced

1 teaspoon dried oregano

1/2 teaspoon Dijon mustard

1/4 cup red wine vinegar

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 cup olive oil

Directions

Heat 3 tablespoons olive oil in a large saute pan. Add the bread cubes and sprinkle with salt and 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 and yellow bell peppers, 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 whisking, add the olive oil and make an emulsion. Pour the vinaigrette over the vegetables. Add the feta and bread cubes and mix together lightly. Set aside for 30 minutes to let the flavors blend. Serve at room temperature.