Greek Panzanella Salad

Ina Garten of Barefoot Contessa prepared this salad recently.  This is a great salad no matter what season of the year. It reminded me how much I wanted to make this recipe.

So here it is with some modifications:

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.