Panzanella-Style Greek Salad

Ingredients

• 4 cups Sourdough bread, cut into 1-inch cubes
• 0.5 cup Extra virgin olive oil
• 3 tablespoons Red wine vinegar
• 1 teaspoon Dried oregano
• 1 large English cucumber, sliced into half-moons
• 2 cups Cherry tomatoes, halved
• 0.5 small Red onion, thinly sliced
• 0.5 cup Kalamata olives, pitted
• 4 ounces Feta cheese, crumbled
• 0.25 cup Fresh basil leaves, torn
• 1 clove Garlic, minced
• 1 pinch Kosher salt and black pepper

Instructions

1. 1

   Preheat your oven to 375°F (190°C) and toss the sourdough cubes with 2 tablespoons of olive oil and a pinch of salt.

2. 2

   Spread the bread cubes on a baking sheet and toast for 10-12 minutes until golden brown and crisp, then let them cool completely.

3. 3

   In a large mixing bowl, whisk together the remaining olive oil, red wine vinegar, minced garlic, and dried oregano to create the vinaigrette.

4. 4

   Add the sliced cucumbers, cherry tomatoes, and red onions to the bowl with the dressing and toss to coat thoroughly.

5. 5

   Gently fold in the toasted sourdough cubes, allowing them to begin absorbing the juices from the tomatoes and the dressing.

6. 6

   Add the Kalamata olives and the crumbled feta cheese, tossing lightly so the feta doesn't break down too much.

7. 7

   Let the salad sit at room temperature for about 15 to 20 minutes to allow the flavors to meld and the bread to reach the perfect texture.

8. 8

   Just before serving, garnish with the fresh torn basil leaves and a final crack of black pepper.