Greek Panzanella Salad

This Greek Panzanella Salad is a delightful twist on the classic Italian bread salad. Its bursting with Mediterranean flavors, including fresh vegetables, olives, feta cheese, and a zesty dressing. Perfect for a refreshing and satisfying meal

Ingredients:

• 4 cups of day-old crusty bread, cubed
• 2 cups of cucumber, diced
• 2 cups of cherry tomatoes, halved
• 1 cup of red onion, thinly sliced
• 1/2 cup of Kalamata olives, pitted and sliced
• 1/2 cup of feta cheese, crumbled
• 1/4 cup of fresh basil leaves, torn
• 1/4 cup of fresh parsley, chopped
• 1/4 cup of extra-virgin olive oil
• 2 tablespoons of red wine vinegar
• 1 teaspoon of dried oregano
• Salt and black pepper to taste

Instructions:

Turn on your oven and heat it up to 375F 190C

Sprinkle 2 tablespoons of olive oil over the cubed bread on a baking sheet

Add pepper and salt

Put the bread in the oven and toast it for about 10 minutes, or until it is golden brown and crispy

Take it out and let it cool down

Toast the bread and put it in a large bowl

Add the cucumber, cherry tomatoes, red onion, Kalamata olives, feta cheese, basil, and parsley

Mix the rest of the olive oil, red wine vinegar, dried oregano, salt, and pepper in a small bowl with a whisk

Toss the salad to coat it with the dressing

Allow the salad to sit for ten minutes so that the flavors can mix

You can eat the Greek Panzanella Salad as a light main course or a tasty side dish

Have fun