Thursday, September 16, 2010

Greek Panzanella

The croutons have taken over.

Greek Panzanella
From Annie's Eats

1/3 C. and 1 T. Olive Oil
3 C. French Bread cubes (about 1 inch)
Kosher Salt
1 Cucumber, peeled and sliced about 1/4" thick
1 Red Bell Pepper, diced
1 Yellow Bell Pepper, diced
1 pint Cherry Tomatoes, quartered
1/2 Red Onion, sliced thin
6 oz. Feta Cheese, crumbled
2 Garlic cloves, minced
1 1/4 t. Dried Oregano
1/2 t. Dijon Mustard
1/4 C. Red Wine Vinegar
1/2 t. Black Pepper

Heat 1 T. olive oil in a large saute pan.  Add bread cubes and sprinkle with salt.  Cook over medium-low heat, tossing frequently, for 5 - 10 minutes, until browned.  Remove from heat and add to bowl with cucumbers, bell peppers, tomatoes, and onion.

In separate bowl, combine garlic, oregano, mustard, vinegar, 1 t. salt, and pepper.  Whisk in 1/3 C. olive oil to create an emulsion.  Pour the vinaigrette over the salad.  Add the feta and mix together lightly.

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