This salad is a delicious... I can't stop eating it!!! It's a great way to use up any leftover french bread or boule.

Panzanella Salad
(6 servings)

3 TBPS good olive oil (may need a little more)

1 small French bread or boule, cut into 1-inch cubes (about 6 cups)

Kosher salt

1 hothouse cucumber (also called an english cucumber... it's the long one wrapped in plastic), unpeeled, seeded, and sliced 1/4-inch thick

1 red bell pepper, large diced

1 yellow bell pepper, large diced

1 pint cherry or grape tomatoes, halved

1/2 red onion, sliced in half rounds

about 1/2 cup feta cheese crumbled (can use more if you like)

1/2 cup black olives, pitted (we like 'em so I used more)



For the vinaigrette:

2 cloves garlic, minced

1 teaspoon dried oregano

1/2 teaspoon Dijon mustard

1/4 cup good red wine vinegar

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 cup good olive oil


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.

Place the cucumber, red pepper, yellow pepper, tomatoes and red onion in a large bowl.

For the vinaigrette, 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.

God Bless,

For more recipes, visit my blog at:

http://whatscookinginmykitchen.blogspot.com/