Greek Panzanella

Made with rustic bread, fresh vegetables and a flavorful dressing, this dish is sure to satisfy vegetarians and omnivores alike.  The combination of onions, peppers, cucumber and tomatoes, makes for a vibrant, colorful presentation. The crusty, toasted bread soaks up the tangy dressing and compliments the salty feta and olives.  

We enjoyed it as a light dinner. Overnight, the flavors continued to develop and it was even more delicious as  lunch the next day.   

Thanks for sharing Julie! 

3/4 cup olive oil, divided

6 cups (1-inch) diced rustic bread

salt and pepper to taste 

1 hot house cucumber, sliced 1/2 inch thick

1 red bell pepper

1 yellow bell pepper

1 pint cherry tomatoes

1/2 sm. red onion, thinly sliced in half moons

1/4 cup good red wine vinegar

2 tsp. minced garlic (about 2 cloves)

1 tsp. dried oregano, crushed

1/2 tsp. Dijon mustard

1/2 pound good feta cheese, 3/4 inch diced

1/2 cup Kalamata olives

Heat 1/4 cup of the olive oil in a large saute pan until hot.  Add the bread and sprinkle with salt and pepper.  Cook over low to medium heat for 5-10 minutes, tossing frequently until brown.  Set aside.  Place the cucumber, bell pepper, tomatoes and onion in a large bowl and toss together.  For dressing: place vinegar, garlic, oregano, mustard 1 tsp. salt and 1/2 tsp. pepper in small bowl and whisk together.  While whisking, slowly add 1/2 cup of the olive oil.  Add the feta, olives and bread to the veggies in the bowl.  Add dressing and toss.  Set aside for 30 minutes for flavors to develop.  

Serves 6