Greek Panzanella Salad

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!

Ingredients

Olive oil

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

Kosher salt

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.

Vinaigrette

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

Mix the vinaigrette with the vegetables and mix together.

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.

Enjoy!