Greek Panzanella
- Total Time: 45 minutes
- Yield: 6 to 8 servings 1x
- Category: salad
- Cuisine: Greek
Ingredients
Pita:
- 2 to 3 pieces of soft pita bread, cut into six to eight triangles
- 2 tablespoons oil
- 1/2 teaspoon Greek seasoning, home-made or purchased
- 1/2 teaspoon salt, or to taste
Vinaigrette:
- 3 tablespoons red wine vinegar (or more, to taste)
- 2 cloves garlic, smashed and minced
- 1 tablespoon Greek seasoning
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon salt
- black pepper to taste
- 4 tablespoons olive oil
Panzanella:
- 2 pounds ripe tomatoes, any type or mix, cut in bite-sized pieces, drained for 15 minutes if very juicy
- 1 cucumber, seeded & cut in bite-sized pieces
- 2 bell peppers, preferably red or orange
- 1/2 medium red onion, thinly sliced
- Additional vinegar, salt and/or black pepper to taste
- 1/2 cup Feta cheese, crumbled (more if you wish)
- 1/4 cup parsley, roughly chopped
- 2 to 3 tablespoon chopped chives
Instructions
Pita:
Heat oven to 425 degrees. Spread the pita on a rimmed baking sheet and toss with olive oil, Greek seasoning, and salt. Bake until golden brown and crispy, turning triangles over partway through, about 10 to 12 minutes total. Cool on a wire rack.
Vinaigrette:
In a large bowl, combine vinegar, garlic, Greek seasoning, mustard, salt, and black pepper to taste. While whisking constantly, slowly drizzle in the olive oil until the mixture is thickened. Alternatively, add all ingredients to a jar and shake.
Panzanella:
Add tomatoes, cucumbers, bell peppers, and red onion right to the bowl with the vinaigrette, and toss. Let sit for at least 30 minutes and up to 4 hours before serving. (If going over 30 minutes or so, put in the fridge. Take out about 30 minutes before serving. Taste and add more vinegar and salt and pepper if needed. Toss with parsley, chives, and Feta cheese just before serving. Serve with the toasted Pita.
Find it online: https://frugalhausfrau.com/2017/09/23/greek-panzanella/