Ina Garten Greek Panzanella Salad

Ina Garten’s Greek Panzanella Salad is made with French bread, cucumbers, bell peppers, tomatoes, red onions, feta cheese, and Kalamata olives. This delicious Greek Panzanella Salad recipe creates a tasty side dish that takes about 55 minutes to prepare and can serve up to 6 people.  if you want more salad recipe you can visit. Ina Garten’s Heirloom Tomato Salad

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💚 Why You’ll Love This Greek Panzanella Salad Recipe:

• Use Stale Bread for Better Texture: For the best crunch, use slightly stale bread. It holds up better when toasted and absorbs the vinaigrette without getting soggy.
• Toast the Bread Cubes Evenly: Make sure to toss the bread cubes frequently while toasting to ensure they brown evenly. This gives a consistent crunch throughout the salad.
• Let the Salad Sit Before Serving: Allow the salad to sit for at least 30 minutes after mixing. This lets the flavours meld together and gives the bread time to soak up the vinaigrette.
• Cut Vegetables Evenly: Cut the vegetables into similar-sized pieces to ensure even distribution of flavours and textures. This makes each bite balanced and satisfying.
• Adjust Seasoning to Taste: Taste the salad before serving and adjust the seasoning if needed. Depending on your preference, you might want to add more salt, pepper, or a splash of vinegar.

🍞 Ina Garten Greek Panzanella Salad Ingredients:

• 1 small French bread or boule, cut into 1-inch (2.5 cm) cubes (6 cups or 180 g)
• 1/2 cup (120 ml) good olive oil, divided
• Kosher salt, to taste
• 1 hothouse cucumber, unpeeled, seeded, and sliced 1/4-inch (6 mm) thick
• 1 red bell pepper, large diced
• 1 yellow bell pepper, large diced
• 1 pint (300 g) cherry or grape tomatoes, halved
• 1/2 red onion, sliced in half rounds
• 1/2 pound (225 g) feta cheese, cut in 1/2-inch (1.3 cm) cubes
• 1/2 cup (75 g) Kalamata olives, pitted

For the Vinaigrette

• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon Dijon mustard
• 1/4 cup (60 ml) good red wine vinegar
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup (120 ml) good olive oil

🥗How To Make Ina Garten Greek Panzanella Salad ?

1. Toast the Bread: Heat 3 tablespoons (45 ml) of olive oil in a large sauté pan. Add the bread cubes and sprinkle with salt; cook over low to medium heat, tossing frequently, for 5 to 10 minutes, until nicely browned. Add more olive oil as needed.
2. Prepare the Vegetables: Place the cucumber, red bell pepper, yellow bell pepper, tomatoes, and red onion in a large bowl.
3. Make the Vinaigrette: In a small bowl, whisk together the garlic, oregano, Dijon mustard, red wine vinegar, salt, and black pepper. While whisking, slowly add the olive oil to create an emulsion.
4. Combine and Serve: Pour the vinaigrette over the vegetables. Add the feta, Kalamata olives, and toasted bread cubes. Mix together lightly and let sit for 30 minutes to allow the flavors to blend. Serve at room temperature.

💭 Recipe Tips:

• Use Slightly Stale Bread: Using slightly stale bread helps it stay crunchy when toasted and prevents it from becoming too soggy.
• Toast Bread Cubes Evenly: Toss the bread cubes often while toasting to make sure they brown evenly. This gives a nice, consistent crunch.
• Let the Salad Rest: Allow the salad to sit for at least 30 minutes after mixing. This helps the flavours blend together and lets the bread soak up the dressing.
• Cut Vegetables to the Same Size: Cut all the vegetables into similar-sized pieces. This makes sure every bite has the right balance of flavours and textures.
• Taste and Adjust Seasoning: Before serving, taste the salad and adjust the seasoning if needed. You might want to add a bit more salt, pepper, or vinegar to suit your taste.

🍗 What To Serve With Greek Panzanella Salad ?

This refreshing Greek Panzanella Salad pairs well with grilled chicken, lamb chops, or a simple roast. It also can be served alongside a bowl of vegetable soup or a platter of hummus and pita bread for a tasty and satisfying lunch.

🎚 How To Store Leftovers Greek Panzanella Salad ?

• Refrigerate: First, let the leftover Greek Panzanella Salad cool until it reaches room temperature. Then, store it in an airtight container in the refrigerator for up to 3 days.
• Freeze: Freezing this salad is not recommended. The bread cubes will become mushy once thawed, and the vegetables may lose their crispness.

FAQ’S

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Ina Garten Greek Panzanella Salad Nutrition Facts

Serving Size: 1 cup (about 200 g)

• Calories: 250
• Total Fat: 14 g
• Saturated Fat: 4 g
• Cholesterol: 30 mg
• Sodium: 500 mg
• Potassium: 400 mg
• Total Carbohydrate: 26 g
• Dietary Fiber: 3 g
• Sugars: 5 g
• Protein: 8 g