Greek Panzanella Salad - BC Dairy

For BC dairy farmers

Health Professionals

School Milk

School or Educator

Prep Time

20 mins

Cook Time

15 mins

Total Time

35 mins

Equipment

baking sheet pan with parchment
measuring cups and spoons
large bowls
small bowl
knife
cutting board

Ingredients

2/3 cup (160ml) feta, 1/2” cubed
2/3 cup (160ml) grape tomatoes, halved
2/3 cup (160ml) cucumbers, medium diced
2/3 cup (160ml) bell pepper, medium diced
¼ cup (60ml) kalamata olives, pitted, halved
¼ cup (60ml) red onions, julienned
4 cups (1L) bread, diced
½ tsp (2.5ml) garlic powder
½ tsp (2.5ml) onion powder
½ tsp (2.5ml) dried oregano
¼ cup (60ml) butter, melted
1 ½ tbsp (22.5ml) fresh oregano, chopped
4 each garlic cloves, minced
2 tbsp (30ml) parsley, chopped
3 tbsp (45ml) red wine vinegar
½ cup (125ml) olive oil
salt and pepper

Directions

Preheat oven to 375˚F (190˚C) and line a sheet pan with parchment.
In a large bowl, add the bread cubes and drizzle with melted butter. Now season with garlic powder, onion powder, dried oregano, salt and pepper. Bake in oven for 10-15 minutes until bread is golden brown.
In a small bowl make the vinaigrette by combining fresh oregano, garlic, parsley, vinegar and olive oil. Season with salt and pepper.
To make the salad, in a large bowl combine the tomatoes, cucumbers, bell peppers, red onions and vinaigrette. Let marinate for a few minutes. Right before serving, so bread doesn’t get soggy, add the bread, feta, olives and adjust with salt and pepper. Enjoy!