Have you ever "Greeked" your panzanella? Now's the time to spice it up with these simple, yet delicious Greek staples.
Greek Panzanella. A.K.A. our new go-to salad.
We have made this salad for guests and for ourselves, but yesterday we were asked last minute to bring a salad to a pot luck. We didn't have much time, but we also didn't want to bring something boring (or unsightly).
This salad has 6 ingredients and is always a hit every time we make it. I think the trick is in the way the green beans are cooked and how thinly the onion is sliced.
Another great thing about this salad is that it tastes great with almost any type of meal or even on its own. Of course, it will naturally go great with Italian food/Greek food and other Mediterranean-style food.
PREP: Cut cherry tomatoes in 1/4ths and put in a salad bowl. Next, very thinly slice the onion into 1/2 rings and toss them in, too. Chop the olives in half and the parsley finely and combine.
Add about 2 tablespoons (or to taste) of olive oil, red wine vinegar, salt, and pepper and combine well. Let it sit and mix together.
COOK: Boil a pot of water. Cut the end offs the green beans and boil them for 5 minutes (or until they are to the point you like them). Once they are done, immediately drain the water and put them in an ice bath to cool. This process keeps them from cooking further.
Next, cut up cubes of baguette to make them crouton sized. Fry them in about 3 tbs of olive oil on a frying pan until golden brown. Let them cool.
ASSEMBLE: Add the green beans, cooled croutons, and crumbled feta to the salad and mix well. For presentation, add the croutons and feta on top with some parsley and serve.
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