Greek Panzanella
Greek Panzanella
Rating: (1 rated)
Recipe Yield: Serves 8 to 10
Preparation
1 (12- to 16-ounce) loaf artisan bread
1/2 medium red onion
3 pounds heirloom tomatoes (2 to 3 large)
1 cup pitted Kalamata olives
1/2 cup extra-virgin olive oil
1/4 cup freshly squeezed lemon juice
2 tablespoons coarsely chopped fresh oregano leaves
1/2 teaspoon kosher salt
Freshly ground black pepper

6 ounces feta cheese, crumbled

Slice or tear the bread into 1-inch cubes. (You will need 8 to 10 very full cups.) Spread the bread cubes over a baking sheet. Leave uncovered overnight to stale and harden. (Alternatively, bake in a 300°F oven until hardened on the outside but still slightly soft in the middle, stirring once or twice during baking, 15 to 20 minutes.)

Thinly slice the onion and soak in a bowl of cold water for 10 to 15 minutes while assembling the rest of the salad.

Cut the tomatoes into large bite-sized pieces and place in a large bowl. Coarsely chop the olives and add to the bowl; set aside.

Make the vinaigrette: Combine the oil, lemon juice, oregano, salt, and a few grinds of pepper in a jam jar. Cover and shake vigorously to combine. (Alternatively, combine the ingredients in a small bowl and whisk to combine.)

Drain the onions and add to the bowl of tomatoes. Add the bread, pour the vinaigrette over top, and toss to thoroughly combine.

Let the salad sit at least 30 minutes or up to 4 hours before serving. Stir occasionally so the juices and vinaigrette are evenly distributed. Just before serving, stir in the feta. This salad is best eaten the day it's made.

Description
In Recipes-list.com we have selected the most viewed recipes from category - uncategorized . Enjoy the best recipes specially selected for you! Greek Panzanella is the right choice that will satisfy all your claims.
Print
Rate for this recipe
Categories