I apologize. I know I’m getting boring. Instead of calling this site “Simply Life” I should start calling it “Simply Salads.” But it’s true, salads are all I’ve been craving lately, especially with last week’s CSA shipment of lettuce and cucumbers. I debated not posting this recipe, so that you wouldn’t see the screen and sigh, thinking “another salad…how boring.”
But then I took a bite of this dish. Another another. And another. And my husband did the same. And I wished there was more so we could eat it again and I could share it with you.
So, while I can’t meet you for a picnic lunch tomorrow and bring a big container of this to share (although that does sound nice, doesn’t it?!), I decided I would post it, as that is the closest way that I could share this with you. Think of that second bowl, filled to the brim with fresh cucumbers, tomatoes, croutons, and feta as being prepared just for you.
So please, do me a favor and enjoy this salad. And make sure to prepare extra to share.
Greek Panzanella Salad
Keywords: salad entree side vegetarian leafy greens tomato olives cheese Greek summer
Ingredients
Salad
- 2 tbs. olive oil
- 3 slices multigrain bread, cut into 1-inch cubes
- 1 cucumber, sliced and quartered
- 3/4 cup cherry tomatoes, halved
- 1/2 cup black olives
- 4 oz. feta crumbled cheese
- 1 bunch romaine lettuce, cut into pieces
- Fresh basil, about 7-8 leaves, torn into small pieces
Vinaigrette
- 1 garlic clove, minced
- 1/2 tsp. dijon mustard
- 1/4 cup red wine vinegar
- Fresh or dried oregano, to taste
- Salt and pepper, to taste
- 1/4 cup olive oil
Instructions
1. Preheat oven to 350 degrees. Toss olive oil with cubed bread and bake until lightly browned, about 8-10 minutes. Set aside until bread is at room temperature.
2. Mix together cucumber, tomatoes, olives in a bowl.
3. In a small bowl, mix together vinaigrette ingredients. Toss vinaigrette with vegetables, bread and feta cheese. Serve and enjoy!
~What is your favorite summer food?
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