My dear friend Ann introduced me to this recipe, and now I can't stop making it. It's full of good-for-you veggies, delicious homemade croutons, and salty feta cheese - all of which make it extremely addictive! This salad is called "Panzanella" because of the homemade croutons. "Pane" = bread in Italian. I'll make this salad on a Monday, and it will feed me lunch for the rest of the week. Or you can add it to a greens at night to spice up your regular dinner salad. I personally like when the dressing soaks in to all the veggies over the week. But if you like a crisper salad, don't toss the dressing right away. Pour it into a mason jar with a lid, save in the fridge, and toss it in as you eat.
Tuscan Panzanella Salad - serves 6
1 cucumber, seeded and chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 pint cherry tomatoes, halved
1/2 cup kalamata olives, halved
8 oz feta cheese, chopped
1/2 red onion, sliced
2 garlic cloves, minced
1 tsp dried oregano
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
1/2 tsp dijon mustard
1 tsp salt
pepper to taste
1.) While the croutons are toasting, begin to chop up all the vegetables, cheese, and olives.
2.) Whisk all of the dressing ingredients together.
3.) Pour dressing over salad and toss.
4.) Add in toasted croutons and mix together. Serve immediately or cover and put in fridge.