Greek Panzanella salad
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Prep Time
15 mins
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Course
Salad
Greek Panzanella salad
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A delicious Greek Panzanella salad with the most amazing salad dressing with hints of tomato.
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Ingredients
Croutons:
- ½ ciabatta bread cut into thick slices then torn into rough cubes, loaf
- olive oil to lightly coat
- oregano optional, dried, small pinch
- sea salt sea salt flakes and ground
- black pepper sea salt flakes and ground
Dressing:
- 1 clove garlic crushed
- 60 red wine vinegar ml/ 1/4 cup
- 1 tsp Dijon mustard
- 2 tsp honey
- 2 Tbsp oregano lightly packed (or use 1 tsp dried, fresh leaves
- 125 ml extra-virgin olive oil ½ cup
- maldon salt pinch
- 2 baby rosa tomato optional
Salad:
- tomato Roma, rosa and cherry, or any in-season heirloom varieties will be lovely here, approx. 400-500g, very ripe, mixed varieties
- 1 cucumber or more, or ½ Mediterranean cucumber and an English cucumber
- 1 red onion cut into thin slices
- 100-200 feta cheese amount as desired
- ½ cup kalamata olives black, style noted
Instructions
To make the croutons:
- Preheat the oven to 180C/350F and toss the torn bread into a baking tray. Drizzle lightly with olive oil and massage this into the bread. Sprinkle lightly with salt, pepper and a pinch of oregano and roast for about 15 – to 20 minutes until golden. Remove and set aside to cool.
To make the dressing:
- Place all the ingredients for the salad dressing into the bowl of a small food processor and blend until emulsified and thoroughly incorporated Season with salt and pepper to taste. Set aside in the fridge until you are ready to serve.
- Make the Salad just before you want to serve. Mix all the ingredients except the feta into a large bowl and coat with as much of the salad dressing as desired. Crumble the feta over in chunks.
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