Greek Panzanella

Panzanella is salad of toasted bread soaked in olive oil with tomatoes, onions, and cucumbers - popular throughout central Italy. This Greek version includes feta cheese and kalamata olives.  While this recipe appears on many food sites and blogs, it seems credit belongs to Ina Garten. This version is almost identical to hers with a minor variation - hers includes a red bell pepper and fewer tomatoes. If you like red peppers, replace half a pint of the tomatoes with a large red bell pepper. Either way this is delicious and perfect in the summer!

Ingredients:
¾ cup extra-virgin olive oil, divided
6 cups rustic bread, rough diced
1 hothouse cucumber, unpeeled, halved lengthwise, seeded, sliced ½-inch thick
1 large yellow pepper, seeded, sliced in large pieces
1½ pints cherry/grape tomatoes, halved
½ medium red onion, sliced in half rounds
¼ cup red wine vinegar
2 cloves garlic, minced
1 teaspoon dried oregano, crushed
½ teaspoon Dijon mustard
½ pound block feta, cut in ¾ inch dice
½ cup kalamata olives, pitted

Prep all the vegetables (cucumber, yellow pepper, tomatoes, red onion) and combine in a large bowl.

Slice the bread and heat ¼ cup olive oil over medium heat in a large sauté pan. Toast the bread cubes in olive oil with salt and pepper on medium-low heat until browned (~10 minutes). Transfer to a large bowl.

Make the vinaigrette: Combine vinegar, garlic, oregano, and mustard with a teaspoon of salt and black pepper and whisk to combine. While whisking, pour in ½ cup olive oil.

Thirty minutes before serving combine vegetables, olives, feta, bread and vinaigrette in a large bowl and toss to combine well. Serve at room temperature.

Bon appetit!