Panzanella is a bread-and-tomato salad. The Italians have their recipe, here we are using a
Greek variation.
Greek variation.
.
Serves 4-5
Preheat the oven to 400F (204C)
A. Panzanella:
6 cups (225 g) cubed crusty (gluten-free) bread
1 1/2 Tbs. (25 ml) olive oil
1 cup (150 g) organic cherry tomatoes, cut in half
1 each organic: diced cucumber and chopped red bell pepper
1/2 cup (75 g) diced organs red onion
1 cup (150 g) cubed (dairy-free) feta cheese
1/4 cup (15 g) finely chopped parsley
1 Tbs. (4 g) chopped organo
Kalamata olives
1. Place the bread on a large rimmed baking sheet.
2. Add the oil and toss until coated.
3. Toast for 10-15 minutes, tossing a few times, until golden and crunch.
4. Set aside to cool.
5. In a large bowl, combine the tomatoes, cucumber, onion, feta cheese, parsley, olives, and oregano. Toss.
6. Add the bread and toss again.
B. Dressing:
juice of 2 organic lemons
1/4 cup (60 ml) olive oil
2 organic garlic cloves, minced
pinch or more black pepper
optional: 1/2 tsp. (2,5 g)
- dried oregano
- Dijon mustard
- 1/4 cup (60 ml) red wine vinegar
1. Whisk together the ingredients.
C. Serving:
1. Add the dressing to the salad.
2. Toss the salad until the ingredients are coasted.
Καλή όρεξη
/kalí órexi/
Bon appetit
