Greek-Style Panzanella Bread Salad
You can never have too many Mediterranean recipes, so give Greek-Style Panzanella Bread Salad a try. This recipe makes 6 servings with 188 calories, 3g of protein, and 16g of fat each. For $2.23 per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. Head to the store and pick up capers, kalamatan olives, extra virgin olive oil, and a few other things to make it today. This recipe is liked by 74 foodies and cooks. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Foodie Crush. Overall, this recipe earns a pretty good spoonacular score of 64%. Try Simple Bread Salad Made Greek Style, Simple Bread Salad Made Greek Style, and Greek Panzanella Salad for similar recipes.
Servings: 6
Preparation duration: 15 minutes
Cooking duration: 30 minutes
Ingredients:
1 3.5-ounce jar capers, drained (about 1/3 cup)
½ day old baguette or crusty Italian bread, cut into 1-inch cubes (about 4 cups)
1 cucumber, seeded and cut into ½-inch chunks
1/3 cup extra virgin olive oil
1/3 cup crumbled feta cheese
1 clove garlic, pressed
4 large tomatoes or equivalent of smaller cherry or heirloom tomatoes, cut into ½-inch chunks or quarters
½ cup pitted kalamata olives, drained and chopped
Kosher salt and fresh ground black pepper
¼ red onion, thinly sliced
2 tablespoons red wine vinegar
1 8-ounce jar roasted red bell pepper, cut into ½-inch chunks (about 1½ red bell peppers)
1½ teaspoons McCormick Organic Italian Seasoning with Flaxseed
Equipment:
bowl
Cooking instruction summary:
In a large bowl, add the bread, cucumber, tomatoes, red onion, roasted red bell peppers, capers and olives and toss lightly. In a jar with a fitted lid, add the olive oil, red wine vinegar, Italian seasoning, garlic clove and kosher salt and freshly ground black pepper. Shake well, taste and season with more salt and pepper to taste. Pour over the salad and toss to coat. Sprinkle with the crumbled feta cheese. Refrigerate for 30 minutes to an hour. Serve chilled or at room temperature.
Step by step:
1. In a large bowl, add the bread, cucumber, tomatoes, red onion, roasted red bell peppers, capers and olives and toss lightly. In a jar with a fitted lid, add the olive oil, red wine vinegar, Italian seasoning, garlic clove and kosher salt and freshly ground black pepper. Shake well, taste and season with more salt and pepper to taste.
2. Pour over the salad and toss to coat. Sprinkle with the crumbled feta cheese. Refrigerate for 30 minutes to an hour.
3. Serve chilled or at room temperature.
Nutrition Information:
covered percent of daily need
