Panzanella Salad

Ready in 45 minutes

No lettuce salad


6 c. French or Italian bread (fresh or day old); 1-inch cubes
1 english cucumber; unpeeled
1 lg. red pepper; diced
1 lg. yellow pepper; diced
1 pint cherry or grape tomatoes; halved
1/2 sm. red onion; sliced in half-round
1/2 lb. feta cheese; cubed
1/2 c. calamata olives; pitted
2 cloves garlic; minced
1 t. dried oregano
1/2 t. dijon mustard
1/4 c. red wine vinegar
1/2 c. olive oil
1/2 t. ground pepper

Original recipe makes 6 Servings



1. Heat a couple tablespoons of olive oil in lg. sauté pan. Add cubed bread and toss till golden brown.

2. Slice cucumber lengthwise and scoop out and discard seeds. Then slice cucumber into bit size pieces.

3. Combine cucumber, peppers, tomatoes, and onions into lg. serving bowl.

4. Make vinaigrette: combine garlic, oregano, mustard and red wine in a small bowl. Whisking constantly, add olive oil.

5. Add feta, olives, and bread to bowl. Toss with vinaigrette.

Serve immediately or let salad sit for 30 minutes for flavors to blend then serve at room temperature.

Alert editor   
Calories Per Serving: 147 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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