Greek Panzanella Salad

Panzanella Salad
This panzanella salad is one of my go to meals after weekends full of yummy (but heavy) foods.  Instead of celebrating just Valentines day this year, we turned it into Valentine’s weekend.  We enjoyed many deliciously decadent meals and countless sweets (galette des rois and all the candies, chocolates, cookies and macarons that go along with Valentines day).   Come Monday, I just needed something light and healthy: panzanella salad.

Panzanella Salad (serves 2)
1 cup of homemade croutons (recipe below)
1 English cucumber, chopped
2 large tomatoes, chopped
1/2 cup pitted kalamata olives
1/2 cup feta cheese
1 chicken breast (leftover grilled or sauteed or rotisserie chicken)

2 tbsp extra virgin olive oil
2 tbsp red wine vinegar
2 tbsp lemon juice
1/2 Dijon mustard
1/2 tsp dried oregano
1 garlic clove, minced
2 tsp minced shallot (or red onion)
1/2 tsp sea salt (kosher or French salt works well too)
1/4 tsp freshly ground pepper

In a small bowl mix red wine vinegar, lemon juice, Dijon mustard, dried oregano, garlic, shallot salt and pepper together. Whisk olive oil in slowly. Assemble salad ingredients and toss with dressing.

Panzanella Salad
Panzanella Salad
Panzanella Salad

Homemade Croutons
1 day old baguette (any similar bread or bagels)
1 tbsp butter, cubed
1 tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
1 tsp dried oregano

Preheat oven to 350. Tear bread into bite size pieces. Drizzle olive oil over bread and sprinkle with garlic powder, onion powder and dried oregano. Stir together to coat the bread with oil and top with cubed butter. Bake for about 20 minutes or until golden brown and crispy.

Panzanella Salad


One thought on “Greek Panzanella Salad

  1. Pingback: Mediterranean Kale & Quinoa Salad | Life à la Mode

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