This simple Tuscan bread salad gets a Mediterranean makeover with the addition of kalamata olives, roasted red bell pepper, capers and feta cheese.
Course Side Dish
Cuisine Greek
Keyword panzanella
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Total Time 45 minutesminutes
Servings 6
Calories 224kcal
Ingredients
½day-old baguette or crusty Italian bread, cut into 1-inch cubes (about 4 cups)
1cucumber, seeded and cut into ½-inch chunks
4large tomatoes or equivalent of smaller cherry or heirloom tomatoes, cut into ½-inch chunks or quarters
¼red onion, thinly sliced
1 8-ouncejar roasted red bell pepper, cut into ½-inch chunks (about 1 ½ red bell peppers)
1 3.5-ouncejar capers, drained (about ⅓ cup)
½cuppitted kalamata olives, drained and chopped
⅓cupextra virgin olive oil
2tablespoonsred wine vinegar
1 ½teaspoonsMcCormick Gourmet™ Organic Italian Seasoning with Flaxseed
1clovegarlic, pressed
Kosher salt and fresh ground black pepper
⅓cupcrumbled feta cheese
Instructions
In a large bowl, add the bread, cucumber, tomatoes, red onion, roasted red bell peppers, capers and olives and toss lightly. In a jar with a fitted lid, add the olive oil, red wine vinegar, Italian seasoning, garlic clove and kosher salt and freshly ground black pepper. Shake well, taste and season with more salt and pepper to taste. Pour over the salad and toss to coat. Sprinkle with the crumbled feta cheese. Refrigerate for 30 minutes to an hour. Serve chilled or at room temperature.