Barefoot Contessa’s Greek Panzanella

May 08, 2023May 8, 20230 11
Barefoot Contessa's Greek Panzanella: A Fresh Take on Classic Bread Salad
in Salad

Prep

30 min

Cook

25 min

Ready In

55 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

extra virgin olive oil
1 small French bread , cut into 1-inch cubes ( about 6 cups )
kosher salt
1 cucumber , unpeeled , seeded , and sliced 1/4-inch thick
1 red bell pepper , large diced
1 yellow bell pepper , large diced ( or orange or green pepper )
1 pint grape tomatoes , halved ( or regular tomatoes , diced )
1/2 red onion , sliced in half rounds
1/2 lb feta cheese , cut in 1/2-inch cubes
1/2 cup kalamata olive , pitted
2 garlic cloves , minced
1 teaspoon dried oregano
1/2 teaspoon Dijon mustard
1/4 cup good red wine vinegar
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 cup extra virgin olive oil

Nutrision Information

Servings Per Recipe
4-6
Calories
550
Sugar
10g
Fat
43g
Barefoot Contessa's Greek Panzanella is a modern twist on the classic Tuscan bread salad, using Greek ingredients to create a fresh, flavorful dish that is perfect for summer. In this recipe, crispy, golden brown bread is combined with juicy grape tomatoes, crunchy bell peppers, sliced red onions, cool cucumbers, tangy feta cheese, and briny kalamata olives, all dressed with a zesty garlic vinaigrette. The result is a colorful, delicious salad that is sure to impress your family and friends. This recipe is easy to make and can be served as a main course or as a side dish.

Instructions

1.Preheat oven to 400 degrees F.
2.Place the bread cubes on a baking sheet and toss them with 1/4 cup of olive oil and sprinkle with 1 teaspoon of salt, until they are well-coated.
3.Toss the diced peppers and sliced onions on another baking sheet with 1/4 cup of olive oil and sprinkle with 1 teaspoon of salt.
4.Roast both sheets for 20-25 minutes or until the bread is golden brown and the peppers are soft. Let them cool for a few minutes.
5.In a large bowl, whisk together the minced garlic, oregano, mustard, red wine vinegar, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
6.Slowly whisk in 1/2 cup of olive oil until combined.
7.Add the cooled bread, roasted peppers, and onions, sliced cucumber, halved tomatoes, feta cheese, and kalamata olives into the bowl.
8.Toss everything gently until the bread is evenly coated with the dressing and everything is mixed well.
9.Serve immediately while the bread is still a bit crispy, or let it sit for 30 minutes to let the flavors meld together.

PROS

Barefoot Contessa’s Greek Panzanella is a flavorful, satisfying salad that is easy to make and perfect for a quick lunch or summer meal.

The combination of the crispy bread, fresh vegetables, tangy feta cheese, and savory olives creates a delicious medley of textures and flavors that will make your taste buds dance.

CONS

This recipe requires a bit of prep work, including roasting the bread and peppers, but the end result is well worth the effort.

Some people may find the amount of garlic and red onions in this recipe a bit overwhelming, but you can adjust these ingredients to your taste.

HEALTH & BENEFITS

Barefoot Contessa’s Greek Panzanella is a healthy, nutritious meal that is packed with vitamins and minerals.
This salad is a great source of fiber, vitamin C, and antioxidants from the fresh vegetables.
Olive oil is a heart-healthy fat that can help lower cholesterol levels and reduce the risk of heart disease.
Feta cheese is a good source of calcium, which is essential for strong bones and teeth.

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