Serves 2 to 4 - Adapted from Barefoot Contessa How Easy Is That?
If you want to mix up the salad a few hours ahead of time, wait to add the croutons. Lately I've been sprinkling the croutons on top, just before serving. I like to dice the bread and vegetables into pieces all approximately the same size, which is fairly small since the cherry tomatoes in my kitchen garden this year are tiny. As always, I urge you to seek out local and organic ingredients, as they really do make a difference. Orange or yellow tomatoes or peppers add pretty splashes of color. Cans of organic garbanzo beans are one of my favorite pantry staples and fit in perfectly here.
For the croutons:
2 to 3 Tablespoons extra-virgin olive oil
3 cups diced rustic bread
Salt and freshly ground black pepper
For the salad:
1½ cups diced cucumber (about 8 ounces)
1¼ cups diced bell or other sweet red, yellow, or orange pepper (1 large or about 5 ounces)
3 cups cherry tomatoes, halved (14 to 16 ounces)
1 cup diced red onion (about 4½ ounces)
4 ounces diced feta cheese (not crumbled)
1/3 cup pitted kalamata olives (about 2 ounces, roughly chopped if large)
1 cup organic canned garbanzo beans, drained and rinsed (optional)
For the vinaigrette:
2 Tablespoons good red wine vinegar
1 T. kalamata olive brine (optional)
1 teaspoon minced garlic
1/2 teaspoon Dijon mustard
2 teaspoons chopped fresh Greek oregano (or 3/4 teaspoon dried), optional
1/2 teaspoon salt
Several grinds of black pepper
1/4 cup extra-virgin olive oil
Heat 2 Tablespoons of the olive oil in a large skillet, preferably cast iron, until hot. Add the bread cubes, toss them in the oil, and sprinkle with salt and pepper. Drizzle the bread with another Tablespoon of olive oil if some of the pieces seem dry.
Cook over low to medium heat, tossing frequently, until nicely browned, about 5 to 10 minutes. Resist the urge to turn up the heat, as they burn easily. Set aside.
For the vinaigrette, place the red wine vinegar, olive brine (if using), garlic, Dijon mustard, oregano, salt, and pepper in a small bowl and whisk together. Whisking constantly, slowly add the 1/4 cup of olive oil to make an emulsion. (Or just put everything in a lidded glass jar and shake it up.)
Place the cucumber, sweet pepper, tomatoes, and red onion in a large bowl and toss together. Add the feta, olives, garbanzo beans (if using), and croutons to the bowl, then lightly toss everything with the vinaigrette. (Or wait to add the croutons until serving, if desired.)
Let sit for 30 minutes at room temperature to allow the flavors to develop. Season to taste and serve.
Recipe source: FarmgirlFare.com
http://www.farmgirlfare.com/2011/09/recipe-greek-style-panzanella-salad.html
