ina garten's greek panzanella salad

ingredients
all
3 tbsp olive oil
plus more on hand if needed
1 loaf french bread
or coule, cut into 1-inch cubes, should yield about 6 cups
kosher salt
2 cloves garlic
minced
1 tsp dried oregano
1/2 tsp dijon mustard
1/4 cup red wine vinegar
1 tsp salt
1/2 tsp black pepper
freshly ground
1/2 cup olive oil
1 whole cucumber
hothouse variety, seeded and sliced 1/4- inch thick
1 whole red bell pepper
large, diced
1 whole yellow bell pepper
large, diced
1 pint cherry tomatoes
could also use grape tomatoes, halved
1 half red onion
sliced in half rounds
1/2 lb feta cheese
cut into 1/2-inch cubes
1/2 cup kalamata olives
pitted
This salad is easy to make, scales well, and is delightfully tasty. The bread cubes balance out the salad components and are crisp on the outside, but soft to the bite. This dish pairs well with pork tenderloin, but could also stand on its own as a lunch entrée.
1
Heat the olive oil in a large stainless skillet. 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.
2
For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, salt and the pepper in a small bowl. While still whisking, add the olive oil and make an emulsion.
3
Place the cucumber, red pepper, yellow pepper, tomatoes and red onion in a large bowl.
4
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.
source: Ina Garten (Barefoot Contessa)
notes
If you want to pack this salad for lunch or enjoy it over the course of a few days, simply pack up the veggies, dressing, and croutons separately. When you're ready to enjoy it, pour the dressing over the veggies and top with the croutons. Set the salad sit for a few minutes, then toss it all to combine.