EASY GREEK PANZANELLA SALAD

Easy Greek Panzanella Salad image

Provided by Cassie * @1lovetocook1x

Number Of Ingredients 18

4 tablespoon(s) olive oil...or a little more
1 - loaf french bread - cut into 1-inch cubes (approx. 6 cups)
- kosher salt
1 - red bell pepper - sliced thin
1 - yellow bell pepper - sliced thin
1 - cucumber - seeded, cut in 1/4-inch slices (do not peel)
1 pint(s) cherry tomatoes (or grape tomatoes)
1/2 - red onion - sliced thin
8 ounce(s) feta cheese - cut into 1/2-inch cubes
1/2 cup(s) kalamata olives - pitted
VINAIGRETTE
2 clove(s) garlic, minced
1 teaspoon(s) dried oregano
1/2 teaspoon(s) dijon mustard
1/4 cup(s) red wine vinegar
1 teaspoon(s) salt
1/2 teaspoon(s) black pepper - fresh ground
1/2 cup(s) olive oil

Steps:

Heat 4 tablespoons of olive oil in a large skillet. Add the cubed bread, sprinkle lightly with salt, and cook over medium-low to medium heat until nicely browned (5 to 10 minutes), tossing frequently. If needed, add more oil while browning.
In a large bowl, combine the peppers, cucumber, tomatoes, and onion. Toss gently to combine. Combine all the vinaigrette ingredients, except for the olive oil, in a bowl and whisk together. While continuing to whisk, add the olive oil; whisk until the oil is mixing in completely. ( I do this in my food processor ).
Pour the vinaigrette over the vegetables. Add the cheese, olives, and bread crumbs; toss gently until everything is lightly coated with the vinaigrette. Allow the salad to set at room temperature for 30 minutes before serving, allowing flavors to blend together. Serve at room temperature.