Greek Panzanella

Greek Panzanella

What’s better than a basic panzanella? Greek panzanella, of course! Homemade croutons soaked in a slightly sweet vinaigrette, fresh veggies from the farmer’s market, briny olives and salty feta cheese. This is great as a side dish but even better for an indulgent lunch. We have been eating this all Summer.

  • 1 batch of homemade croutons
  • 1 cucumber, halved and sliced 1/2 inch thick
  • 1 red bell pepper, seeded and large diced
  • 1 pint cherry tomatoes, halved
  • 1 shallot, sliced thin
  • 1/2 pound feta, cubed
  • 1/2 cup kalamata olives, pitted and halved
  • 1/4 cup red wine vinaigrette
  • 1/2 teaspoon dijon mustard
  • 1 teaspoon dried oregano
  • 2 teaspoons honey
  • 1 teaspoon kosher salt
  • 1/2 teaspoon fresh black pepper
  • 1/2 cup olive oil
  • 2 tablespoons each chopped fresh parsley and mint
  • 1 tablespoon chopped fresh dill

Make the croutons and set aside until cooled.

Place the cucumber, bell peppers, tomatoes and shallot, feta and olives in a large bowl and toss.

For the vinaigrette, place vinegar, dijon, oregano, honey, salt and pepper in a small bowl and whisk to combine. Add the olive oil while whisking until emulsified.

Add the croutons and vinaigrette to the vegetables and toss lightly. Set aside for about 30 minutes to allow the flavors to blend. Season with more salt and pepper if needed and serve at room temperature.

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