Cooking in Pajamas

Our other July Barefoot Blogger recipe is for a Greek Panzanella salad. In all honesty, I was not very excited about trying this recipe.  I have had Panzanella salads before, and I am always disappointed by soggy croutons and vegetables that usually show up in the bowl.

This salad came together remarkably quick.  I baked the croutons on a baking sheet in the oven.  While they were cooking, I threw together the dressing (which I just mixed together in an old jar).  While the croutons were cooling, I prepared the salad.  I think this is an impressive looking salad for 20 minutes of work!

The salad was a hit, with everyone requesting second portions.  The croutons were perfect, the vegetables were crunchy and the dressing was loaded with flavor.  This salad can be prepared ahead of time, but plan on dressing the salad 30 minutes before serving to allow the dressing to fully incorporate into the vegetables, feta and croutons.

Greek Panzanella Salad

Good olive oil

1 small French bread or boule, cut into 1-inch cubes (6 cups)

Kosher salt

1 hothouse cucumber, unpeeled, seeded, and sliced 1/4-inch thick

1 red bell pepper, large diced

1 yellow bell pepper, large diced

1 pint cherry or grape tomatoes, halved

1/2 red onion, sliced in half rounds

1/2 pound feta cheese, cut in 1/2-inch cubes

1/2 cup calamata olives, pitted

For the vinaigrette:

2 cloves garlic, minced

1 teaspoon dried oregano

1/2 teaspoon Dijon mustard

1/4 cup good red wine vinegar

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 cup good olive oil

Directions

Heat 3 tablespoons olive oil in a large saute 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. (I baked the croutons on a baking sheet in a 350 degree oven for 15 minutes)

Place the cucumber, red pepper, yellow pepper, tomatoes and red onion in a large bowl.

For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, 1 teaspoon salt and the pepper in a small bowl. While still whisking, add the olive oil and make an emulsion. Pour the vinaigrette over the vegetables. Add the feta, olives and bread cubes and mix together lightly. Set aside for 30 minutes for the flavors to blend. Serve at room temperature.

Although you cannot do much of the prep work to make this pizza ahead of time, it takes 15 minutes to get it ready to go in the oven.  I love the combination of spinach and artichokes together.  It is a match made it heaven, much like chocolate and peanut butter.   Throw tomatoes and garlic in the mix, and you cannot go wrong.  This trinity works on pasta, fish, chicken, couscous....pretty much anything!

Since I always have a few cans of artichoke hearts in my pantry, the only fresh ingredients I needed to make this pizza was a bad of fresh baby spinach (although frozen will work fine), a pint of cherry tomatoes, mozzarella cheese and pizza dough.  You can buy a pound of pizza dough at Whole Foods, in your grocery freezer section, or at their bakery, or even at your local pizza place.  Or...be brave and make it from scratch.  It will keep in your freezer for up to 6 weeks, and it isn't hard at all.  Here is a really easy recipe for dough.