Greek Panzanella

Ingredients

• Cucumber

  With peel, raw

  1 cucumber or 301g

• Sourdough bread

  French or vienna

  12 oz or 340g

• Yellow peppers

  Sweet, raw

  1 pepper, large or 186g

• Calamata Pitted Olives

  DeLallo

  40 olives or 187g

• Cherry tomatoes

  Red, ripe, raw, year round average

  2 cup cherry tomatoes or 298g

• Feta cheese

  4 oz or 113g

• Red Onion

  Freshdirect

  4 oz or 113g

• Red bell pepper

  Sweet, raw

  1 large (2-1/4 per pound, approx 3-3/4" lo or 164g

• Dijon mustard

  Grey poupon

  ½ tsp or 3g

• Oregano

  Spices, dried

  1 tsp, ground or 2g

• Red wine vinegar

  ¼ cup or 60g

• Garlic

  Raw

  2 clove or 6g

• Olive oil

  Salad or cooking

  ½ cup or 108g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  ⁹⁄₁₆ tsp or 1g

Directions

1. 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.
2. Place the cucumber, red pepper, yellow pepper, tomatoes and red onion in a large bowl
3. For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, one tsp salt and the pepper in a small bowl. While still whisking, at the alab oil and make An emulsion. For the vinogradsky over the vegetables. At the feda, olives, and bread cubes and mix together lightly. Set aside for 30 minutes for the flavors to blend. Servant Room temperature.