Monday, April 22, 2013

Greek Panzanella ....

One of my favorite chef's on the Food Network is
Ina, the Barefoot Contessa.
not only are her recipes great but I always feel like I learn
a lot of cooking, prepping techniques from her
I made one of her salads last simple and so yummy
  • olive oil
  • 1 small French bread, cut into one inch cubes
  • kosher salt
  • 1 hothouse cucumber, unpeeled, seeded and sliced
  • 1 red bell pepper, large diced
  • 1 yellow bell pepper, large diced
  • 1 pint cherry tomatoes, halved
  • 1/2 red onion, sliced in half rounds
  • 1/2 lb feta cheese
  • 1/2 cup calamata olives, pitted
for the vinaigrette........
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon Dijon mustard
  • 1/4 cup red wine vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup good olive oil
heat 3 tablespoons olive oil in a large saute pan. Add the bread cubes and sprinkle with salt; cook over low to medium heat, tossing frequently for about 10 minutes, until nicely browned. Add  more olive oil if needed. Once browned and crunchy, remove from heat and set aside.
Place the cucumber, red pepper, yellow pepper, tomatoes and red onion in a large bowl.
For the vinaigrette, which together the garlic, oregano, mustard, vinegar, 1 tsp salt and pepper in a small bowl. While still whisking, add the olive oil and make an emulsion. Pour the vinaigrette over the vegetables. Add the feta, olives and bread cubes and mix together lightly. Set aside for 30 min for the flavors to blend, serve at room temp.
My notes on this, I did not add the feta, just had a side bowl of that so folks could add their own. Also, next time I will also keep the bread cubes to the side because after awhile they became soggy. And they are just so good and crunchy, I would have preferred them to stay that way.
this is a fast and easy salad that will be wonderful this summer!
hope you enjoy

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