Barefoot Contessa S Greek Panzanella Recipe

Ingredients for Barefoot Contessa S Greek Panzanella

• Extra Virgin Olive Oil
• French Bread
• Kosher Salt
• 1 English cucumber, diced
• Red Bell Pepper
• Yellow Bell Pepper
• Grape Tomatoes
• 1/2 red onion, thinly sliced
• Feta Cheese
• Kalamata Olive
• Garlic Cloves
• Dried Oregano
• Dijon Mustard
• Red Wine Vinegar
• 1/2 teaspoon salt (for bread), 1 teaspoon salt (for vinaigrette)
• Fresh Ground Black Pepper

How to Make Barefoot Contessa S Greek Panzanella

1. Preheat oven to 350°F (175°C).
2. Cut a baguette (about 1 pound) into 1-inch cubes.
3. Toss bread cubes with 3 tablespoons olive oil and 1/2 teaspoon salt on a baking sheet.
4. Bake for 8-10 minutes, until lightly golden brown. Set aside to cool.
5. While bread is baking, prepare the vegetables:
6. 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.
7. 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.
8. Slowly whisk in 1/2 cup olive oil until emulsified.
9. Pour vinaigrette over the vegetables and toss gently.
10. Add 4 ounces feta cheese (crumbled), 1/2 cup Kalamata olives (pitted and halved), and the toasted bread cubes.
11. Toss lightly to combine.
12. Let the salad sit for at least 30 minutes to allow flavors to meld before serving. Serve at room temperature or slightly chilled.