Greek Panzanella

Salads for supper are only okay if they involve bread. Those are the rules. Steven and I ate way too much of this while H just ate the bread and olives.  Balanced meals.

Greek Panzanella
Adapted from Shutterbean

• 1/3 cup extra virgin olive oil
• french bread, cut lengthwise
• kosher salt
• 1 cucumber, seeded and sliced
• 1 red bell pepper, large diced
• 1 orange bell pepper, large diced
• 1 pint cherry or grape tomatoes, halved
• 1/2 red onion, sliced in half rounds
• 1/2 pound feta cheese, crumbled
• 1/2 cup Calamata olives, pitted

For the vinaigrette:

• 2 cloves garlic, minced
• 1 teaspoon fresh oregano
• 1/2 teaspoon Dijon mustard
• 1/4 cup red wine vinegar
• 1/2 cup good olive oil
• 1 teaspoon salt
• 1/2 teaspoon freshly ground pepper

Heat a grill pan or actual grill to medium high.  Rub 1/3 cup olive oil on the french bread, season with salt, and place on the grill for 4 to 5 minutes per side. Set bread aside and cut into cubes.

Meanwhile, in a large bowl mix all the ingredients for the vinaigrette into an emulsion. Place the cucumber, bell peppers, tomatoes, red onion, and olives in the bowl and toss.  Add the bread cubes and feta and mixed together lightly. Set for 15-30 minutes at room temperature and serve.