Greek Panzanella Salad
This was taken right from her cookbook, Ina Garten's "Foolproof" except for how I made the croutons which was different
  • 1 hothouse cucumber, unpeeled, seeded, and sliced ¼-inch thick
  • 1 red bell pepper, large diced
  • 1 yellow bell pepper, large diced
  • 1 pint cherry or grape tomatoes, halved
  • ½ red onion, sliced in half rounds
  • ½ pound feta cheese, cut in ½-inch cubes
  • 1 bunch fresh basil, thinly sliced
  • ½ cup calamata olives, pitted
  • For the vinaigrette:
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • ½ teaspoon Dijon mustard
  • ¼ cup good red wine vinegar
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ½ cup good olive oil
  1. Combine the cucumber, red pepper, yellow pepper, tomatoes, kalamatas, basil, red onion and feta in a large bowl.
  2. 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. Serve at room temperature.
Recipe by Creatively Delish at