Greek Panzanella Salad with Fried Goat Cheese Balls

Name: Greek Panzanella Salad with Fried Goat Cheese Balls
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6 people
Ingredients: 3 1/2 cups cubed ciabatta bread (I used asiago ciabatta, but you can use whatever good-quality bread is your favorite!); 1/2 tsp salt, divided; 3 tbsp olive oil, divided; 5 oz goat cheese; 1/2 cup panko breadrumbs; 1/4 cup plain breadcrumbs; 1/4 tsp garlic powder; 1/4 tsp oregano; 1/4 cup Thinly sliced red onion; 1/4 cup sliced kalamata olives; 1/4 cup loosely packed basil leaves; 2 large ripe tomatoes, but into six wedges; 8 cherry tomatoes, halves; 2 tbsp red wine vinegar; 2 tsp Dijon mustard; 1 tsp honey; Canola oil for frying

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Prep Time
30 mins
Cook Time
30 mins
Total Time
45 mins
Servings
6 people
Calories
219 kcal
Course
Salad
Cuisine
Mediterranean

Greek Panzanella Salad with Fried Goat Cheese Balls

Amy Matthews

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Classic Greek salad meets summer panzanella, plus fried goat cheese balls! Yum.

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Ingredients

Servings

3 1/2 cups cubed ciabatta bread (I used asiago ciabatta, but you can use whatever good-quality bread is your favorite!)
1/2 tsp salt, divided
3 tbsp olive oil, divided
5 oz goat cheese
1/2 cup panko breadrumbs
1/4 cup plain breadcrumbs
1/4 tsp garlic powder
1/4 tsp oregano
1/4 cup Thinly sliced red onion
1/4 cup sliced kalamata olives
1/4 cup loosely packed basil leaves
2 large ripe tomatoes, but into six wedges
8 cherry tomatoes, halves
2 tbsp red wine vinegar
2 tsp Dijon mustard
1 tsp honey
Canola oil for frying

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Instructions

Preheat oven to 350 degrees. Add bread to a medium sheet pan. Drizzle with 1 tablespoon olive oil. Use hands to toss the bread and coat in the oil. Sprinkle with 1/4 tsp salt. Toss one more time. Bake for 10-12 minutes until slightly golden brown.
Divide the goat cheese in to eight pieces. Roll each one in to a ball. Add panko, plain breadcrumbs, 1/4 tsp salt, 1/4 tsp garlic powder, and 1/4 tsp oregano to a small bowl. Mix to combine. Dip each ball in to egg, drip off excess. Dredge in bread crumbs mixture. Dip back in egg, then back in panko. Make sure to get all excess breadcrumbs and egg off each time. Repeat with remaining goat cheese balls. When they are all breaded, pop in the freezer to chill while you prepare everything else.
Add bread, tomatoes, onion and olives to a large serving bowl. Toss.
Whisk red wine vinegar, dijon and honey together in a small bowl. Slowly whisk in 2 tablespoons olive oil. Season to taste with salt and pepper. Drizzle the vinaigrette over the tomato and bread mixture. Toss until completely coated. Set aside.
Add enough oil to a small saucepan to go up 3/4 of the sides. Heat to 350 degrees. (I kept mine at a medium heat). Once the oil has come to temperature fry goat cheese balls until golden brown. Do not overcrowd the pan. Drain on paper towels.
Add goat cheese balls and basil to the salad mixture. Gently toss. Serve!

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Nutrition Information

Show Details

Serving 1serving Calories 219kcal (11%) Carbohydrates 17g (6%) Protein 8g (16%) Fat 14g (22%) Saturated Fat 5g (25%) Cholesterol 11mg (4%) Sodium 526mg (22%) Potassium 189mg (5%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 1292IU (26%) Vitamin C 10mg (11%) Calcium 73mg (7%) Iron 1mg (6%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 219 kcal

% Daily Value*

Serving	1serving
Calories	219kcal	11%
Carbohydrates	17g	6%
Protein	8g	16%
Fat	14g	22%
Saturated Fat	5g	25%
Cholesterol	11mg	4%
Sodium	526mg	22%
Potassium	189mg	4%
Fiber	2g	8%
Sugar	3g	6%
Vitamin A	1292IU	26%
Vitamin C	10mg	11%
Calcium	73mg	7%
Iron	1mg	6%