The Ina kick continues. (Did you know she has a new cookbook coming out in a couple of months?) This is a recipe I tried today that I found on The Food Network. I served it with her roasted lemon chicken breasts. Nice combination that vaguely kept to the Greek theme. The only adaptation I made to the salad recipe is that I used a mixture of tomatoes, including a few beautiful little heirloom striped green tomatoes. And I made the croutons with some stale 3-cheese semolina bread.
Greek Panzanella (Source: Ina Garten)
Good olive oil
1 small French bread or boule, cut into 1-inch cubes (6 cups)
1 hothouse cucumber, unpeeled, seeded, and sliced 1/4-inch thick
1 red bell pepper, large diced
1 yellow bell pepper, large diced
1 pint cherry or grape tomatoes, halved
1/2 red onion, sliced in half rounds
1/2 pound feta cheese, cut in 1/2-inch cubes
1/2 cup calamata olives, pitted
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon Dijon mustard
1/4 cup good red wine vinegar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup good olive oil
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.
Place the cucumber, red pepper, yellow pepper, tomatoes and red onion in a large bowl.
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. Pour the vinaigrette over the vegetables. Add the feta, olives and bread cubes and mix together lightly. Set aside for 30 minutes for the flavors to blend. Serve at room temperature.