Ingredients for Barefoot Contessa's Greek Panzanella
- 11 tablespoons olive oil
- 1 (1 pound) baguette
- 1 1/2 teaspoons kosher salt
- 1 English cucumber, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 2 cups cherry or grape tomatoes, halved
- 1/2 red onion, thinly sliced
- 4 ounces feta cheese, crumbled
- 1/2 cup Kalamata olives, pitted and halved
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon Dijon mustard
- 1/4 cup red wine vinegar
- 1 1/2 teaspoons salt
- 1/4 teaspoon fresh ground black pepper
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How to Make Barefoot Contessa's Greek Panzanella
- Preheat oven to 350°F (175°C).
- Cut a baguette (about 1 pound) into 1-inch cubes.
- Toss bread cubes with 3 tablespoons olive oil and 1/2 teaspoon salt on a baking sheet.
- Bake for 8-10 minutes, until lightly golden brown. Set aside to cool.
- While bread is baking, prepare the vegetables:
- Combine 1 English cucumber (diced), 1 red bell pepper (diced), 1 yellow bell pepper (diced), 2 cups cherry or grape tomatoes, and 1/2 red onion (thinly sliced) in a large bowl.
- In a small bowl, whisk together: 2 cloves garlic (minced), 1 teaspoon dried oregano, 1 teaspoon Dijon mustard, 1/4 cup red wine vinegar, 1 teaspoon salt, and 1/4 teaspoon black pepper.
- Slowly whisk in 1/2 cup olive oil until emulsified.
- Pour vinaigrette over the vegetables and toss gently.
- Add 4 ounces feta cheese (crumbled), 1/2 cup Kalamata olives (pitted and halved), and the toasted bread cubes.
- Toss lightly to combine.
- Let the salad sit for at least 30 minutes to allow flavors to meld before serving. Serve at room temperature or slightly chilled.
Nutrition Information (Approximate per serving)
Sodium
47 g
Sugar
14g
Fat
43g
Carbs
10g
