Greek Panzanella


¼ cup good EVOO

6 cups diced rustic bread (½ inch)

kosher salt

freshly grated black pepper

1 English cucumber halved and sliced

1 red bell pepper large-diced

1 yellow bell pepper large-diced

1 pint cherry tomatoes halved

1/2 small red onion thinly sliced in half rounds

½ lb good feta ¾ inch diced

1/2 cup kalmata olives, pitted


¼ cup good red wine vinegar

2 teaspoons minced garlic

1 teaspoon dried oregano crushed

½ teaspoon dijon mustard

1 teaspoon kosher salt

1/2 teaspoon black pepper

1/2 cup good EVOO


Heat ¼ cup EVOO in a large sauté pan until hot. Add the bread and sprinkle with salt & pepper. Cook over low to medium heat, tossing frequently, for 5-10 minutes, until nicely browned. Set aside.

Place cucumber, peppers, tomatoes and red onion in a large bowl and toss together.

For the vinaigrette, place the ingredients in a small jar and shake until emulsified.

Add feta, olives and bread to the vegetables in the bow. Add dressing and toss lightly. Set aside for 30 minutes for the flavors to develop. Season to taste and serve at room temperature.