Greek panzanella

  • Preparation Time25 mins
  • Cooking Time10 mins
  • Serves6
  • DifficultyEasy
Good olive oil
1 small French bread or boule, cut into 2.5cm cubes
1 cucumber, unpeeled, seeded, and sliced 1/2cm thick
1 red pepper, large diced
1 yellow pepper, large diced
450g cherry or grape tomatoes, halved
1/2 red onion, sliced in half rounds
225g feta cheese, cut in 1cm cubes
225g kalamata olives, pitted

For the vinaigrette

2 cloves garlic, minced
1 tsp dried oregano
1/2 tsp Dijon mustard
60ml red wine vinegar
1 tsp salt
1/2 tsp freshly ground black pepper
125ml good olive oil
1) 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.

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

3) 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.

4) Add the feta, olives and bread cubes and mix together lightly. Set aside for 30 minutes for the flavours to blend. Serve at room temperature.

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