Barefoot Contessa'S Greek Panzanella Recipe

Name: Barefoot Contessa'S Greek Panzanella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: extra virgin olive oil; 1 small French bread, cut into 1-inch cubes (about 6 cups); kosher salt; 1 cucumber, unpeeled, seeded, and sliced 1/4-inch thick; 1 red bell pepper, large diced; 1 yellow bell pepper, large diced (or orange or green pepper); 1 pint grape tomatoes, halved (or regular tomatoes, diced); 1/2 red onion, sliced in half rounds; 1/2 lb feta cheese, cut in 1/2-inch cubes; 1/2 cup kalamata olive, pitted; Vinaigrette; 2 garlic cloves, minced; 1 teaspoon dried oregano; 1/2 teaspoon Dijon mustard; 1/4 cup good red wine vinegar; 1 teaspoon salt; 1/2 teaspoon fresh ground black pepper; 1/2 cup extra virgin olive oil

Servings: persons

extra virgin olive oil
1 small French bread, cut into 1-inch cubes (about 6 cups)
kosher salt
1 cucumber, unpeeled, seeded, and sliced 1/4-inch thick
1 red bell pepper, large diced
1 yellow bell pepper, large diced (or orange or green pepper)
1 pint grape tomatoes, halved (or regular tomatoes, diced)
1/2 red onion, sliced in half rounds
1/2 lb feta cheese, cut in 1/2-inch cubes
1/2 cup kalamata olive, pitted
Vinaigrette
2 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon Dijon mustard
1/4 cup good red wine vinegar
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 cup extra virgin olive oil

1
Directions.
2
Heat 3 tablespoons olive oil in a large saute pan. Add the bread cubes and sprinkle with salt; cook over low to medium heat, tossing frequently, for 5 to 10 minutes, until nicely browned. Add more olive oil as needed.
3
Place the cucumber, red pepper, yellow pepper, tomatoes and red onion in a large bowl.
4
For the vinaigrette:
5
Whisk together the garlic, oregano, mustard, vinegar, 1 teaspoon salt and the pepper in a small bowl. While still whisking, add the olive oil and make an emulsion. Pour the vinaigrette over the vegetables. Add the feta, olives and bread cubes and mix together lightly. Set aside for 30 minutes for the flavors to blend. Serve at room temperature.

603

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: extra virgin olive oil, 1 small French bread, cut into 1-inch cubes (about 6 cups), kosher salt, 1 cucumber, unpeeled, seeded, and sliced 1/4-inch thick, and more.

Yes, Barefoot Contessa'S Greek Panzanella falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Barefoot Contessa'S Greek Panzanella

How did you like this recipe?

Frequently Asked Questions