Greek Panzanella Salad with Garlic Vinaigrette
Greek Panzanella Salad combines traditional Greek salad flavors, like Kalamata olives, and tangy feta with bread cubes toasted in tasty garlicky vinaigrette.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 4
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
pescatarian
- 1 tbsp water
- 1.5 cup cherry tomates (- cut in half)
- 1 whole english cucumber (- cut in cubes)
- 1/4 red onion (- thinly sliced)
- 1/4 cup olives (- kalamata)
- 1/3 cup feta cheese (- cubed)
- 1 cup bread (- cubed)
- 1 tbsp olive oil (- extra virgin)
- 1/3 cup olive oil (- extra virgin)
- 1 whole lemon (juiced)
- 1/4 teaspoon salt (- pink himalayan or kosher)
- 1/4 teaspoon oregano (- dried, greek)
- black pepper (- freshly ground)
- 2 clove garlic (- or 1 big one, chopped)
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (6g)
- Sodium 0.148125 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Heat up olive oil in the pan, add cubed bread and cook until golden brown on all sides about 5 minutes Cut the tomatoes in half, cucumbers in 1/2 inches cubes, slice the onions and peppers Combine vegetables together, add toasted bread, olives and fata Pour over the Lemon Garlic Vinegrette and toss gently Serve immediately for crispy bread croutons or let it stand for a while to have croutons more infused with the vinaigrette Combine all the ingredients in the mason jar and shake well
