Greek Panzanella
This was my favorite dish I learned in culinary school. Cold, crunchy, and refreshing veggies alongside soaked croutons. With this panzanella, it’s okay to be the “salad girl.”
Ingredients
Serves 6
3 tablespoons unsalted butter
3 cups hard crusty bread, cut into 1-inch cubes
1½ cups cherry tomatoes, cut in half
¼ cup red onions, thinly sliced
½ cup pitted kalamata olives
1 cucumber, cut into 1-inch pieces
½ cup feta cheese, cut into ½ cubes
¼ cup Foolproof Vinaigrette (see below)
Salt and black pepper, to taste
Foulproof Dressing (yield 1 cup)
¼ cup vinegar of choice, such as apple cider vinegar or balsamic
¾ cup oil of choice, such as olive oil or sunflower oil
1 tablespoon Dijon mustard
1 tablespoon honey
Salt and black pepper, to taste
Preparation
In a large saute pan, melt the butter over medium-low heat. Add the bread cubes and coat in butter. . Toast until all the surfaces have a slightly golden color, tossing the bread cubes in the pan every so often.
In a large bowl, mix veggies and feta together, and toss with the Foolproof Vinaigrette. Season to taste with salt and black pepper. Gently stir in the bread cubes, and serve immediately.
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