A hearty and delicious Greek panzanella salad, with cucumber, tomatoes, red onion, feta cheese and homemade croutons, tossed in a homemade vinaigrette.
3slices(3slices)day-old crusty bread, 3/4 inch thick
1Tablespoon(14ml)olive oil
Salt and freshly ground pepper
Pinch(Pinch)dried oregano leaves
Vinaigrette:
1/4cup(56ml)olive, vegetable or canola oil
1Tablespoons(14.9ml)tarragon vinegar, or red or white wine vinegar
1/2teaspoon(2.5ml)Dijon mustard
1/2teaspoon(0.25ml)dried oregano leaves, or 1 tsp. fresh oregano leaves
1/2teaspoon(2.1ml)white sugar
1/8teaspoon(0.75ml)salt
Freshly ground pepper
For the salad:
1/2large(0.5large)English cucumber, unpeeled and cut in to large dice
20(20)cherry tomatoes, halved
1/2cup(7ml)red onion, sliced about 2-inch long slices
1cup(150g)feta cheese, cubed or crumbled
Black olives, optional, to taste
Salt and pepper, to taste
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Instructions
Make the croutons: Preheat oven to 375° F. Place diced bread cubes in a large bowl. Drizzle with olive oil and season with salt and pepper. Toss to combine well. Spread in an even layer on a baking sheet and bake in the pre-heated oven until, stirring once, until lightly golden, about 6-8 minutes. Set aside to cool.
Prepare the vinaigrette: Combine all the dressing ingredients in a small bowl or jar. Whisk or shake to combine. Taste and adjust as necessary (if too vinegary, add a bit more oil or likewise, if not vinegary enough, add a touch more). Set aside,
To prepare the salad, combine the prepared cucumber, tomatoes and red onion in a large bowl. Toss to combine. Add the feta cheese and some salt and pepper. Toss to combine. Finally, add some cooled croutons and toss. Drizzle with dressing and toss to combine. Serve immediately.