Barefoot Contessa’s Greek Panzanella

I love the Barefoot Contessa’s How Easy Is That? cookbook by Ina Garten. It is loaded with great recipes. This is one of the best salad dishes I’ve ever tasted. It’s fresh, perfectly dressed and beautiful to look at! Of course, it’s hard to go wrong with bites of tangy feta cheese and toasted cubes of bread too. Not to mention it’s easy to make! If you have any vegetables left from your summer garden, this might inspire you to use them- fabulously! If you don’t, well you probably want to add the following ingredients to your shopping list. (Trust me- worth it.)

From Barefoot Contessa’s How Easy Is That?

As organic as possible (from Sadie):

1/4 cup + 1/2 cup Olive oil (divided)

1 large loaf (6 cups 1 inch diced) rustic Bread

1 Cucumber, unpeeled, halved lengthwise, seeded, and sliced 1/2 inch thick

1 Red bell pepper, seeded and large-diced

1 Yellow bell pepper, seeded and large-diced

1 pint cherry or grape Tomatoes

1/2 small red Onion, thinly sliced in half-rounds (or 1/4 rounds)

1/4 cup good red wine Vinegar

2 tsp minced Garlic

1 tsp dried Oregano

1/2 tsp Dijon mustard

1 tsp salt (plus more for bread cubes)

1/2 tsp pepper (plus more for bread cubes)

8 oz. Feta cheese

1/2 cup Kalamata olives, pitted

Heat 1/4 cup of the olive oil in a large skillet on medium-low until hot. Add the bread cubes, sprinkle with salt and pepper, and toast, tossing frequently until browned (5-10 minutes). Set aside.

Placed the diced cucumbers, yellow and red bell peppers, tomatoes, and red onion in a large bowl. Toss.

For the vinaigrette, place vinegar, garlic, oregano, mustard, salt, and pepper in measuring cup (or bowl) and whisk. Slowly add 1/2 cup olive oil and emulsify.

Add feta, olives, and bread to tossed vegetables. Pour over vinaigrette and gently toss. Allow to set for 30 minutes to let flavors incorporate. Season to taste and serve.

 

 

20 comments

  1. Gorgeous! What a lovely summer salad… might have to squeeze this recipe in before I move onto fall šŸ˜‹ I love how you left everything in nice big pieces too-looks scrumptious!

  2. Wow that looks so delicious Sadie! I have tomatoes in my garden, and a friend gave me a home-grown cucumber. It’s supposed to get about 20 degrees cooler by the weekend and down to the thirties at night (BOOO!) so if I want to make this I should do it very soon!

  3. Panzanella is a staple in our house … I’ll certainly try the Barefoot Contessa’s version which has a few little twists I haven’t ever seen. Thank you in advance for what I know will be utterly delicious šŸ˜ŠšŸ’«

    1. I enjoy Panzanella too. The olives and feta give it a fun little “Greek” play. But as you know, if you have good tomatoes and a good crusty toasted bread- you’re set! Thank you! šŸ˜Š

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