Greek Panzanella

Summer produce season is finally here.  Sigh of contentment here.  I know it's early in the season but I get so excited when I see those weekend farmers markets popping up.

"I think that I shall never see, a poem lovely as a tree tomato".

All those tomatoes made me think greek salad.   I love the saltiness of both the olives and the feta paired with the sweetness of tomatoes and roasted peppers with just that bite that comes from onion.  Greek salad is pretty perfect. 

Unfortunately when you a produce hoarder like me, you have more than enough ingredients after you have your basic salad.  I started thinking greek quinoa of some sort, and then spied with my little eye, a little french boule that I bought intending to make french toast but just never got around to.  Stale bread screams panzanella doesn't it?

I made it all the way through the chopped veggies when I started wondering if I should use a regular 'ole greek salad vinaigrette or if greek panzanella called for something a bit schmancier.  A quick flip through some cookbooks and wouldn't you know, Barefoot Contessa actually had a Greek Panzanella.  Maybe I'd stored it in my mind once upon a time as a "must make" recipe.  The veggies were slightly different and I really like roasted peppers in greek salad, but I opted to use her vinaigrette.  Glad I did--perfect amount of tang, salt and loved the dijon addition. 

Summer activities and festivals are in full swing here in the Mile High City.  One of my favorite annual events is the Chalk Art Festival in Larimer Square and I always seem to go with the same friend.  Funny how you get in a groove with events.   I was a little disappointed that there weren't more of those "wow" 3D perspective drawings, but still admired the vibrant colors and beauty and the amount of effort that goes into each one of these.   I can't begin to comprehend the amount of dedication it took to spend hours upon hours on the hot street coloring and shading and even using little vacuums to suck up the chalk dust to create these fun drawings.

Yes, I acclimated back to Denver very nicely and do think 85 degrees is a really hot day. 

Summertime on a plate.

Greek Panzanella

adapted from How Easy is That by Barefoot Contessa

Ingredients:
1 small French bread or boule, cut into 1-inch cubes (6 cups)
3 garlic cloves, minced
4 tbsp olive oil

2 large tomatoes diced
2 persian cucumbers (about 1 cup)
1 red bell pepper roasted, peeled and diced
1/2 red onion, sliced thinly
1/3 cup finely diced or crumbled feta cheese
1/2 cup Kalamata olives pitted and cut into quarters

For the vinaigrette:
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dijon mustard
1/4 cup good red wine vinegar
1 teaspoon salt
freshly ground black pepper
1/3 cup extra virgin olive oil
Directions

Directions:

1. Preheat oven to 350
2. Heat oil in a small pan over medium heat. Add garlic and cook for 2 minutes taking care not to burn garlic.
3. Drizzle garlic oil over bread cubes and toss to coat.  Pour onto baking sheet in  a single layer and bake for 15-20 minutes or until golden brown.  Use a spatula to turn bread cubes at least once while baking. You can prepare up to this point a few days in advance.  Store croutons in airtight container until ready to use. 
4. Place tomatoes, cucumber, roasted red pepper and red onion in a large bowl.
5. 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. 
6. Pour the vinaigrette over the vegetables. 
7. Add the feta, olives and bread cubes and mix together lightly. 
8. Set aside for 30 minutes for the flavors to blend. Serve at room temperature.