greek panzanella

greek panzanella - there is not much i love more than a panzanella salad in the summer. this one using almost entirely fresh ingredients from my garden; tomato, green bell pepper, cucumber, zucchini, mint, oregano, and parsley

• italian bread

• 3-4 medium to large heirloom tomatoes, you can also use roma or cherry, but i find heirloom to be the best in this

• ½ medium or 1 small zucchini

• 1 small cucumber

• ½ red onion

• 1 green bell pepper

• 4 oz feta (i use mt.vikos - but make sure whatever you buy is made in greece, it is that much better!)

• 2 tbsp fresh parsley

• 2 tbsp fresh mint

• 2 tbsp fresh oregano

• 2 tbsp red wine vinegar

• 4 tbsp olive oil

• salt & pepper

  • tear apart your italian bread into bite size pieces - don’t cut it, the rough edges give it more crispiness. drizzle with olive oil, sprinkle with salt, pepper & dried oregano if you have it. bake at 400°F for 10-15 minutes until golden brown & crispy, keep an eye on it to not burn

  • rough chop your tomato, zucchini, pepper & cucumber. slice your red onion. add all these to a big bowl, sprinkling salt as you go

  • chop your herbs, and leave a small portion off to the side for garnish later. add the rest to the bowl of vegetables

  • add olive oil & vinegar to bowl and give everything a good mix, you can let this sit for a little before you serve it, it is only going to taste better

  • add the bread pieces to the mixture as you are plating the vegetables

  • crumble your feta on top & garnish with the rest of your herbs