Ever since my mother in law made me this greek panzenella salad from the Barefoot Contessa I been making a HUGE batch of it every week- I literally cannot get enough of it- I crave this stuff! So I decided to share it with all of you!
1 small French bread or boule, cut into 1-inch cubes (6 cups)
1 hothouse cucumber, unpeeled, seeded, and sliced 1/4-inch thick
1 red bell pepper, large diced
1 yellow bell pepper, large diced (I used two red bell peppers)
1 pint cherry or grape tomatoes, halved
1/2 red onion, sliced in half rounds
1/2 pound feta cheese, cut in 1/2-inch cubes
1/2 cup calamata olives, pitted
Start by chopping up all of the vegetables
and the feta cheese.
Throw the vegetables into a bowl.
Prepare the vinaigrette dressing and pour over the top of the vegetables.
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon Dijon mustard
1/4 cup good red wine vinegar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
- 1/2 cup good olive oil
For the cubed bread-
Heat 3 tablespoons of olive oil in a pan.
Add cubes of french bread 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.
Add the olives, feta and bread to the vegetables and lightly mix.
Let everything sit for 30 minutes.