Panzanella-Style Greek Salad
An Italian-Greek fusion using toasted sourdough cubes to soak up the vinaigrette.
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Ingredients
- 4 cups Sourdough bread, cut into 1-inch cubes
- 1/2 cup Extra virgin olive oil
- 3 tablespoons Red wine vinegar
- 1 teaspoon Dried oregano
- 1 large English cucumber, sliced into half-moons
- 2 cups Cherry tomatoes, halved
- 1/2 small Red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted
- 4 ounces Feta cheese, crumbled
- 1/4 cup Fresh basil leaves, torn
- 1 clove Garlic, minced
- 1 pinch Kosher salt and black pepper
Instructions
- 1
Preheat your oven to 375°F (190°C) and toss the sourdough cubes with 2 tablespoons of olive oil and a pinch of salt.
- 2
Spread the bread cubes on a baking sheet and toast for 10-12 minutes until golden brown and crisp, then let them cool completely.
- 3
In a large mixing bowl, whisk together the remaining olive oil, red wine vinegar, minced garlic, and dried oregano to create the vinaigrette.
- 4
Add the sliced cucumbers, cherry tomatoes, and red onions to the bowl with the dressing and toss to coat thoroughly.
- 5
Gently fold in the toasted sourdough cubes, allowing them to begin absorbing the juices from the tomatoes and the dressing.
- 6
Add the Kalamata olives and the crumbled feta cheese, tossing lightly so the feta doesn't break down too much.
- 7
Let the salad sit at room temperature for about 15 to 20 minutes to allow the flavors to meld and the bread to reach the perfect texture.
- 8
Just before serving, garnish with the fresh torn basil leaves and a final crack of black pepper.
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