Greek Panzanella Salad

I’m not sure if “Greek Panzanella” is an actual thing… but it should be.
I love bread in my salads—it soaks up all the flavor and makes every bite a little different.
This one’s full of the stuff I love: tomatoes, cucumbers, olives, feta, and all that good olive oil.
Honestly, I could eat this every day.

Ingredients

Salad

• 1 1/2 cup tomatoes, cherry, cut in half
• 1 whole cucumber, cubed
• 1/2 red Pepper, sliced
• 1/4 red Onion, thinly sliced
• 1/4 cup Kalamata Olives
• 1/3 cup Feta Cheese, cubed
• 1 cup bread, cubed
• 1 Tbsp Greek Seasoning Extra Virgin Olive Oil

Dressing

• 1/3 cup Greek Seasoning Extra Virgin Olive Oil
• 1/3 cup Lemon Cucumber White Balsamic Vinegar
• 2 clove garlic, chopped
• 1/4 teaspoon coarse salt
• 1/4 teaspoon fresh or dried oregano - dried
• black pepper

Directions

1. Heat olive oil in the pan, add cubed bread, and cook until golden brown on all sides for about 5 minutes.
2. Combine vegetables, add toasted bread, olives, and feta.
3. Combine all the dressing ingredients in the mason jar and shake well.
4. Pour dressing over the salad and toss gently.