Greek Panzanella
Panzanella is a classic Tuscan bread salad made with day old bread. Traditionally it is made with tomatoes and mozzarella but you can make the salad your own. This version is Greek inspired and it is delicious.
Full recipe below and on my website www.miciamammas.com. Ingredients
(Serves 4)
4 cups Italian Bread, cut into one inch cubes
1 lb. Campari Tomatoes, sliced in half
6 oz. Baby Cucumbers, sliced in half then then into ¼ moon shapes
8 oz. (1) Green Pepper, julienned
4 oz. Feta, cubed
2 oz. Red Onions, sliced thinly
1 Cup Kalamata Olives, pitted
2 tbsp. Non Pareil Capers
¾ cups Extra Virgin Olive Oil
3 tbsp. Red Wine Vinegar
1 ¼ tsp. Salt
½ tsp. Oregano
Method
Preheat the oven to 325 degrees.
Place the bread in a large bowl and drizzle on ¼ cups of olive oil.
Then sprinkle the bread with ¼ tsp. salt. Put in the oven on a parchment lined baking sheet. Toast until the breadcubes are crispy like croutons (about 20 to 25 minutes).
Keep a close eye on the bread so that it doesn't burn. Once the bread is cooked, remove from the oven and cool.
In a large bowl add in the tomatoes, cucumbers, peppers, feta, red onions, olives and capers.
In a small bowl mix ¾ cups olive oil with 1 tsp. salt, pepper, ½ cup olive oil and ½ tsp.oregano. Whisk.
Pour over the salad and toss. Next add in the bread and gently toss. Serve immediately.