Greek Panzanella

Serves: 6  

Cooking Time (approx.): 45 mins

Good olive oil
1 small Italian bread or boule, cut into 1-inch cubes (6 cups)
Kosher salt
1 hothouse cucumber, unpeeled, seeded, and sliced 1/4-inch thick
1 red bell pepper, large diced
1 yellow bell pepper, 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

For the vinaigrette:

2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon Dijon mustard
2 tablespoons Basalmic Viniger1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 tablespoons good olive oil

Heat 2 tablespoons 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. Add more olive oil as needed.

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, add the olive oil and make an emulsion. Pour the vinaigrette over the vegetables. Add the feta, olives and bread cubes and mix together lightly. Set in refrigerator for 30 minutes for the flavors to blend. Serve at room temperature.

Note: I take no credit for coming up with this recipe, I only tweaked it to my taste.  Please follow this link for complete details of this recipe on Food Network.