Farmers' Market recipe: Greek Panzanella with Extra Virgin Olive Oil

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GREEK PANZANELLA

Serves 6 to 8

3 to 5 tablespoons Extra Virgin Olive Oil
1 loaf sourdough bread, cut in 1-inch cubes
Salt
1 cucumber, seeded, sliced 1/4 inch thick
1 red and 1 yellow bell pepper, seeded, diced
1 pint grape tomatoes, halved
1/2 red onion, sliced
1/2 pound crumbled feta
1/2 cup sliced Kalamata olives

Vinagrette:

2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon Dijon mustard
1/4 cup red wine vinegar
1 teaspoon sea salt
Coarsely ground black pepper, to taste
1/2 cup extra-virgin olive oil

Preparation:

1. In a large saute pan over medium heat, heat 3 tablespoons olive oil until shimmering. Add bread cubes and sprinkle with salt; cook, tossing frequently, until golden brown, 5 to 10 minutes. You may need to add more oil.

2. In a large salad bowl, toss the cucumber, peppers, tomatoes and red onion.

3. For the vinaigrette, whisk the garlic, oregano, mustard, vinegar, salt and pepper. Whisk in olive oil to make an emulsion.

4. Pour vinaigrette over vegetables. Add feta, olives and bread cubes; toss gently. Let sit for 30 minutes, then serve.

Recipe courtesy of Kayti Mangan of Fremont source

Farmers' Market recipe: Greek Panzanella with Extra Virgin Olive Oil, 6.8 out of 10 based on 9 ratings

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