As you guys know, I’ve been all about summer these past few days because I’m taking it off for some R & R and exploration into new things. One of the things on my to-do list for this first week of my 98 days of summer, was to search out some lighter, fresh recipes that used summer’s harvests and wouldn’t have me slaving over the stove for more than a few minutes.
This Greek Style Panzanella, from Ina, is just the kind of thing I was hoping for. It definitely made the list for a favorite summer recipe. Hubby and I reallllllllly loved this. It is such a refreshing mouthful of summer flavors. I’m just crazy about the feta and olives in here too. The feta in particular is a nice tangy contrast to the sweetness of the peppers and tomatoes. And the bread adds such a great texture to it all.
Would you like to try it too? I highly recommend it 
Here’s how I put it together:
First things first: Browning the bread. Dice up a nice rustic loaf of bread into 1 inch pieces. Place it into a large skillet (over medium heat) that’s been coated with a 1/4 cup of olive oil. Sprinkle the bread with some salt and pepper and toss it frequently for a few minutes….
…until the bread has gotten a little crunchy and lightly browned. This took me about 5 minutes. Voila! Croutons! Set these little yummies aside while you chop up the veggies for your panzanella:
Here’s the veggies and the preparation you’ll need to make this pretty salad: 1 red bell pepper and 1 yellow bell pepper, both seeded and diced into bite-sized pieces; 1 hothouse cucumber, unpeeled and halved lengthwise, then sliced into 1/2 inch thick half rounds; 1/2 of a small red onion, thinly sliced; and finally, a pint of cherry tomatoes that all need to be sliced in half. Put them all into a large bowl.
Once the veggies are all prepped and ready to go make your vinaigrette: In a small bowl, whisk together 1/4 cup of red wine vinegar, 2 teaspoons of minced garlic, 1 teaspoon of dried oregano, 1/2 teaspoon of Dijon mustard, 1 teaspoon of salt and 1/2 teaspoon of pepper. If you do this, YOUR vinaigrette will be much prettier than mine. Why? Because I used white wine vinegar and ground oregano. Poor planning on my part. I was so wrapped up in my 98 days of summer plans that I messed up the grocery list. Ok, I flat out forgot those two ingredients. But as ugly as it is, it was still incredibly flavorful and satisfying. This vinaigrette is so good! I will definitely be using it in other salads.
Next, add a 1/2 cup of pitted kalamata olives and 8 ounces of feta cheese to your bowl of veggies. I diced my feta into 3/4 inch pieces.
Now, throw your completely cooled croutons into the bowl with everything else…..
….slowly drizzle your vinaigrette over everything….
…and lightly toss it all together. Now, a little patience is necessary while you let your gorgeous panzanella rest for 30 minutes at room temperature – all those flavors need a little time to get to know each other.
At the end of the 30 minutes, taste to see if it needs some salt (mine needed just a pinch), then, dive in and enjoy this refreshing bowl of summer! If you were here, I’d share because it made quite a bit more than the two of us can handle in one meal. I’ll be making this again this summer…..to enjoy on the patio…with some lemonade….while I get into my R & R….
What is your favorite summer dish to prepare? Which summer vegetable is your favorite? I think I love them all
Have a wonderful weekend everyone!!
Greek Style Panzanella Recipe
Adapted from a recipe by Ina Garten, in her cookbook Barefoot Contessa: How Easy Is That? (pretty darn easy Ina, thanks!)
Ina also has a similar recipe at The Food Network
Ingredients:
For the croutons:
- 1/4 cup extra virgin olive oil
- 6 cups rustic bread, diced into 1 inch pieces
- Kosher salt
- Freshly ground black pepper
For the salad:
- 1 hothouse cucumber, unpeeled, halved length-wise, seeded, and sliced 1/4-inch thick
- 1 red bell pepper, seeded, large diced
- 1 yellow bell pepper, seeded, large diced
- 1 pint cherry or grape tomatoes, halved
- 1/2 red onion, sliced in half rounds
- 1/2 pound feta cheese, cut in 1/2-inch cubes
- 1/2 cup kalamata olives, pitted
For the vinaigrette:
- 1/4 cup red wine vinegar
- 2 teaspoons minced garlic (2 cloves)
- 1 teaspoon dried oregano
- 1/2 teaspoon Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup extra virgin olive oil
Directions:
Heat 1/4 cup olive oil in a large saute pan. Add the bread cubes and sprinkle with salt; cook over low to medium heat, tossing frequently, for 5 to 10 minutes, until nicely browned. Set aside.
Place the cucumber, red pepper, yellow pepper, tomatoes and red onion in a large bowl.
For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, 1 teaspoon salt and the pepper in a small bowl. While still whisking, slowly add the olive oil to make an emulsion. Pour the vinaigrette over the vegetables. Add the feta, olives and bread cubes and mix together lightly. Set aside for 30 minutes for the flavors to blend. Serve at room temperature.
Add the feta, olives and bread to the vegetables in the bowl. Add the vinaigrette and lightly toss. Let rest at room temperature for 30 minutes. Season to taste and serve at room temperature.
OMG! That is a good-looking salad!! I want!
Bookmarking this right now…
Haha! See why I like you Stacy? You’re a girl of decision. I have much to learn
You will love this!!
Happy Thursday dear!!
That works out so well Donna, because I love you too!! I’d love to do lunch again soon, maybe to your sushi place? I still haven’t tried it. Shameful!
Thanks dear, I appreciate the kind words. Coming from you, they mean everything!
Have a spectacular week my dear! Enjoy this gorgeous weather
Ohhh my goodness…..this looks absolutely wonderful. Love the blog. Love the photos. Love your recipes. And lastly, my dear friend, I Love You! We need to do lunch again one day. Keep up the writing/photo taking.
First of all, I love your new blog header. At least it’s new to me. I know I’m not the most observant gal in town but I noticed it today and I love it!!!!!!!!!!!!!!
When are you going to open your restaurant here in the Janesville/Beloit area? I’d be your best customer for sure. You’ve whipped up another winner and made my mouth water.
Love ya, Sarie.
Your forever friend, Shaddy.
Love you too girl!!! I hope you’re having the best weekend ever!!!!
When I open my cafe you eat free for life!!!!
xoxo
Heavenly! As cold as I am sitting here right now (winter’s bite hit big time last night), I would happily tuck into a bowl of this delectable salad.
Mandy
Oh no!! I’m sorry winter made an entrance this week. I thought about you on Thursday Mandy, when I made some sweet and spicy ragu for pasta. Definitely more of a winter dish than a summer one but it was cold here too! For summer. The temp never got above 50 degrees F. BURR! So I felt your pain a little bit. Then wished for you to be here to help me eat the pasta
Have a terrific weekend dear!
A panzanella salad is my “ace in the hole” on those summer days when it is too hot to turn on the stove. Giving it a Greek twist would be a welcome change — especially since I’ve still got a few jars of feta cheese brining in the fridge. It looks to me like your 98 days of summer have gotten off to a great start. YAY!
I was wondering if you’d like this little Greek twist John. I love the Italian panzanellas with all my heart, they are amazing, so I was just a wee bit apprehensive about this one. I have to admit, this one was pretty deelish!
Yep, I thought of you and your homemade feta….wishing I had some to make with this….Next time for sure. Hubby is begging me to get your feta made, lol.
Yep, the 98 days are going well so far. YAY is right, but. I’m having a hard time breaking some old habits. But hey, it’s the first week, right?
Have a great weekend John! And THANK YOU!
Sarah, I love the image you’ve chosen at the top of your blog! Oh – and the salad looks dee-lish too!
Hi Ruth! Thank you for the compliment. I feel more at home now
I love those colors of the sea, I can’t help myself.
Now, meet me at the beach for some of this salad
Happy weekend to you guys!! xoxo
Looks absolutely delicious – I love bread salad!
It is so good Heidi
I love it too, especially this one because it’s just different enough, you know?
LOVED your most recent post girl. Inspiring!!!
Have a wonderful slow and simple weekend!!
OMGoodness, Sarah! ^_^ If we lived closer we would be the BEST set of eating buddies there ever was! Love panzanella & Greek salad so this is just perfect. You’ve inspired me to plan a summer picnic and this is definitely on the menu, darlin’! Didn’t get a chance to comment on the recent ice cream post, but that had me drooling! LOL. Love & hugs to you always! Best regards to Hubby & the four furry children! ^_^
YES, we would!! And I’d be very happy about that my dear
Imagine the good eating and all the laughing that would get done…
Your picnic sounds like something I would just love. How fun will that be? Let me know what else you’re serving!
Love and hugs back to you Marianne, I hope you’re not working too hard. I know it’s your busy time. Take it easy ok? xoxo