Greek Style Panzanella

One day old loaf crusty bread
½ - 1 cup water
4 ripe large ripe tomatoes cut in slices,
or 20 grape tomatoes, cut in half
1 English cucumber cut in half moons
1 large red onion, very thinly sliced
1 bunch spinach, coarsely chopped
10 large basil leaves
Pinch kosher salt
Fresh ground black pepper
12-14 black olive, pitted
Drizzle extra virgin olive oil
Drizzle white wine vinegar
6 ounces feta cheese, crumbled

1. Cut the bread into cubes and place in a bowl. Gradually add water to moisten the bread. The bread should be wet enough to still hold up its shape.  

2.Slice the tomatoes, cucumber and red onions. Add the tomatoes, onion, cucumber, basil, spinach, olives, and salt and pepper to the bread. Drizzle with olive oil. Mix gently and refrigerate for about an hour.

3. Right before serving, drizzle with some vinegar , feta cheese and toss gently. Garnish with more fresh basil.
Serves 4-6 persons.

This is a great dish to prepare ahead and bring to a party or picnic.  Remember to add the vinegar at the last minute!

1 comment:

  1. I simply love this recipe. Tried it about a month ago and can't stop making the panzanella every week!

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