Grilled Greek Panzanella


Grilled Greek Panzanella // shutterbean

Take one of my favorite salads and mix it with grilled bread and you have the perfect way to win my heart. Need me to alphabetize your DVD collection? No problem. Want help unpacking your closet after a move? OK. Looking for someone to help you detail the inside of your car and or fridge? You’ve come to the right place. All I require is this entire bowl of Grilled Greek Panzanella alongside a tasty cocktail (or three). Give me some headphones and let me go!

I have a feeling the waiting list will be long…

Grilled Greek Panzanella // shutterbean

I made this recipe when we were on vacation!  Our friends had a couple of Barefoot Contessa Cookbooks  in the condo my parents were staying and while flipping through the pages, my brain immediately locked in on this recipe.  Mama wanted GREEK…in Hawaii! I also wanted to make a recipe because I was JONESING to blog.

Grilled Greek Panzanella // shutterbean

This panzanella salad is well rounded with flavors. Salt from feta & olives. Crunch and sweetness from the peppers, tomatoes & cucumbers. And the grilled bread that soaks up a little of the tangy dressing?? I think I may have fainted…INCREDIBLE. It’s sure to be a bribing tool this summer.

And we’re off. Gather your ingredients for the salad. The garlic here goes into the dressing.

Dang you, garlic! Quit stealing the show (it’s totally not).

Grilled Greek Panzanella // shutterbean

Ahhh there we go. Here’s the dressing. Put it in a jar. Put the lid on the jar. Shake it up. Instant dressing.

Grilled Greek Panzanella // shutterbean

Here’s where I thought…Oh Ina! I’m in Hawaii and I don’t want to be inside toasting bread over the stove. Let me at the grill, lady! Tell Jeffrey to move over. Seriously. It’s not the weekend, what is he doing home anyway??!

Grilled Greek Panzanella // shutterbean

Chopping as therapy. Much needed when traveling with little ones & family.

Grilled Greek Panzanella // shutterbean

Grilled bread! Let’s chop it up!

Grilled Greek Panzanella // shutterbean

Tomatoes, cucumber, peppers, onions & olive oil go into the bowl… dressing goes on top.

Grilled Greek Panzanella // shutterbean

Bread gets cut into cubes.

Grilled Greek Panzanella // shutterbean

Bread & feta go into the bowl.

Grilled Greek Panzanella // shutterbean

HELLO.

Grilled Greek Panzanella // shutterbean

Here’s dinner! I was on dinner duty this night.

I made up a lamb meatball recipe & skewered/grilled them with peppers & onions.

There’s tzatziki sauce, the panzanella & I grilled eggplant and dressed it with parsley, olive oil & lemon juice.

Grilled Greek Panzanella // shutterbean

 

The perfect dinner outside.

Grilled Greek Panzanella

serves 6

recipe adapted from The Barefoot Contessa 

  • 1/3 cup Extra virgin olive oil
  • 1 small French bread or boule, cut in half
  • Kosher salt
  • 1 English cucumber, seeded, and sliced 1/4 inch thick
  • 1 red bell pepper, large diced
  • 1 orange bell pepper, large diced
  • 1 pint grape tomatoes, halved
  • ½ red onion, sliced in half rounds
  • ½ pound feta cheese, cut in ½-inch cubes
  • ½ cup Calamata olives, pitted

For the vinaigrette:

  • 2 cloves garlic, minced
  • 1 teaspoon fresh oregano (about 1-2 sprigs)
  • 1/2 teaspoon Dijon mustard
  • ¼ cup good red wine vinegar
  • 1/2 cup good olive oil
  • 1/2 teaspoon freshly ground black pepper

Heat a grill or grill pan to medium-high heat. Drizzle 1/3 cup olive oil evenly on both sides of the bread. Season with salt and place on the grill for 4 -5 minutes per side until bread is golden brown. Set bread aside and cut into 1 inch cubes.

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

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

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50 Comments

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  • June 24, 2013

    This whole meal looks AMAZING! Oh I wish I could have been at dinner with you guys. YUM!

  • What a great looking side for a summer barbecue!

    http://www.fullbellywornsoles.com

  • Daaang, this looks awesome!!

  • June 24, 2013

    I’ve never tried grilled bread in a salad (or grilled bread for that matter) but it certantly looks like an awesome way to dress up a salad. This looks super colourful and delicious and I love that you found a way to still use the grill even though you made salad! ;)

  • jenny
    June 24, 2013

    definitely craving this now!

  • I know that this is nothing but delicious!

  • June 24, 2013

    Yeeeeeeeeesssssss. Aloha.

  • June 24, 2013

    Ummm… yes please! I love this Barefoot Contessa salad. I’ve never added grilled bread though. Must try asap!

  • June 24, 2013

    Ok, you’ve got to tell me about this helping detail the inside of a car???
    Brilliant recipe and photos!!! You make my mondays shine!!!!

  • Kathy
    June 24, 2013

    I’m making this for dinner tonight with grilled sausage!!

    Yum!

  • June 24, 2013

    This looks like the most perfect possible summer salad! Beautiful crispy vegetables, crunchy bread, tangy dressing: clearly, it’s the best.

  • June 24, 2013

    I’ve been wanting to try panzenella for a quite a while now-this looks perfect! Love love love the Greek flavors!

  • June 24, 2013

    Oh no! Where was this last night when I didn’t know what to do with my feta??? Problem was solved by throwing it on top of ratatouille, but this would have been sooo much nicer and way more summery. Looking forward to trying it!

  • Um bread salad?! How have I never heard of this?

  • Lauren
    June 24, 2013

    In April I saw the finished salad at the very end of a Barefoot Contessa episode and I was hooked. It took me a little while to track down the recipe via the food network but it was worth it. Seeing your version has me jonesing again.

  • June 24, 2013

    This is the second panzanella recipe I’ve pinned in two days, clearly I need to add some bread to my salad! It sounds like you had a great family trip in Hawaii, totally jealous!!!

    • Tracy
      June 24, 2013

      Get on that bread salad kick!!!

  • June 24, 2013

    Such a beautiful Mediterranean style fresh salad. I really love the very fresh bursts of summer flavours.

  • June 24, 2013

    What a darn good idea! I love panzanella… but make it Greek? OOOOOKAY!

  • June 24, 2013

    look how green your grass is!

    • Tracy
      June 25, 2013

      That’s Hawaii for ya!

  • June 24, 2013

    LOVE grilled panzanella! This looks so flavorful and yum :)

  • June 25, 2013

    GREEK panzanella?! Girl, you own my heart!

  • June 25, 2013

    This post totally reminded how good this salad is! I completely forgot about it, and I have it on my own blog!

  • I love that panzanella is still considered a salad despite the beautiful chunks of bread. This is my kind of salad!!! Perfect!

  • June 25, 2013

    One sure fire way to get me to eat salad? Cram it full of crispy grilled bread! Hellz yeah. And I would love the recipe for those meatball kebab thangs – they sound delish.

    • Tracy
      June 25, 2013

      I’ll have to remember what I put in them!!

  • fusilliamy
    June 25, 2013

    I enjoyed the Jeffrey/weekend reference more than I should admit! I need to eat this entire bowl (Liz would approve) of salad while watching that episode of 30 Rock. YUM!

    • Tracy
      June 25, 2013

      I was WONDERING if anyone reads what I write! THANK YOU for humoring me :)

      • Fusilliamy
        June 26, 2013

        Wait, did you think I just came here for the pretty pictures and food inspiration?? I’m just here for the pop culture references and to stay up on my pun game.

        • Tracy
          June 27, 2013

          You are a friend, indeed.

  • Talia
    June 26, 2013

    I made this last night and it was amazing! Thank you for such a great recipe. This will be made again and again at my house.

  • Love the grass touch in the photographs – yay to vacation cooking! I’ve become so obsessed with red wine vinegar lately. I never knew it was such an integral part of salad dressings! Yum.
    Heidi xo

    • Tracy
      June 26, 2013

      It has such a nice tang! We LOVE IT.

  • June 26, 2013

    Love the pics! I love the Barefoot Contessa’s recipe now I’ll have to try your version but with the capers added back (‘gotta love a caper) Great summer salad idea.

  • Ann
    June 27, 2013

    Haha I loved the Jeffrey reference too. That’s a cute couple.
    This salad looks just fabulous.

  • June 27, 2013

    Now I’m trying to figure out how to make grilled bread in a condo (I even gave away a little George Foreman grill that someone gave me, so that’s out.) The thing is; I am obsessed with these ingredients and flavours. In the past week I’ve made homemade French bread into wonderful garlic croutons, and delicious Greek salad , my version has baby Romaine, less Feta and olives in it so we can eat tons more. I also made some Greek meatballs (ground beef) on skewers and vegetables (red onion, peppers and mushrooms) on skewers. I cooked them under the broiler. I served the meatballs and veg on lemony basmati rice and it was my favourite meal so far this summer. The meatballs had some Feta cheese, fresh bread crumbs, oregano, lemon zest, egg, lots of black pepper and green onions in them. I think the Feta cheese helped give them a nice moist flavourful texture. Would be good in a pita, with tzatziki sauce, tomatoes and red onions with some extra feta.
    When I saw the recipe and the meal you prepared it blew me away because it sounds just perfect to me!! If only I could grill somehow without investing in expensive, not often used, space taking equipment!
    I will offer to bring dinner and cook it to family that do have big BBQ’s and don’t mind me cooking at their house! As long as were having fun and enjoying being together who cares who is supposed to make dinner. Who made these rules anyway?
    Happy summer cooking!

    • Tracy
      June 27, 2013

      Do you have a broiler? You could totally put them under a broiler OR use a toaster/toaster oven. The key is to make it toasted. In the original recipe you heat the bread in a pan (which is totally another way to do it). I opted to do the grill route because I didn’t want to turn the stove/oven on inside.

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