Recipe: Greek Style Panzanella Salad with Cherry Tomatoes and Pan-Fried Olive Oil Croutons
This traditional Italian bread salad is given a Greek twist with feta cheese and kalamata olives. Crunchy pan-fried olive oil croutons are hard to resist (recipe here).
I'm so happy that the pretty little fruits on my two big Sun Sugar cherry tomato plants have finally started to ripen because this Greek Style Panzanella Salad is one of my favorite summer recipes. I'd never been a fan of panzanella, which I always thought of as soggy bread salad, until a few years ago when I came across Ina Garten's Greek style version.
I have five words for you: pan-fried olive oil croutons.
This colorful salad is made with cherry tomatoes, cucumbers, sweet peppers, kalamata olives, feta cheese, red onion, and crunchy homemade croutons, all tossed with a flavorful red wine vinaigrette.
It makes a great side dish for grilled meats and a perfect light supper or lunch. I've even eaten the leftovers for breakfast. To make it more substantial, try stirring in some organic garbanzo beans. Enjoy!
It makes a great side dish for grilled meats and a perfect light supper or lunch. I've even eaten the leftovers for breakfast. To make it more substantial, try stirring in some organic garbanzo beans. Enjoy!
P.S. Easy Italian Countryside Raw Tomato Pasta Sauce with basil, capers, and olives and Greek Salad Pita Bread Sandwiches with baby spinach and quick kalamata olive tapenade.
© FarmgirlFare.com, where the kitchen garden tomatoes are even better late than never.
0 Response to "Recipe: Greek Style Panzanella Salad with Cherry Tomatoes and Pan-Fried Olive Oil Croutons"
Post a Comment