Greek Panzanella

(from Ina Garten, http://foodtv.com)

10 minutes to prepare
30 minutes to set

For the salad:

- olive oil
- 1 small French 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
- 1/2 cup calamata olives, pitted

For the vinaigrette:

- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon Dijon mustard
- 1/4 cup red wine vinegar
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup olive oil

Heat 3 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. (and it will be 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 aside for 30 minutes for the flavors to blend.

Serve at room temperature.

NOTES:

Steve doesn't do tomatoes or olives, so I eliminated those because they would have just ended up in a pile on his plate which is a waste of delicious ingredients. I can't do feta right now, so we didn't put any cheese in the salad at all and it was still yummy.

It makes 6 servings so I only tossed half of it together with the dressing on the night we were having it and saved the other half (veggies and bread stored seperately for another dinner).

Good enough to get a round 2 and upon getting round 2, was declared good enough to make again. Even Caroline enjoyed it.