The second July cooking event for the Barefoot Bloggers was a Greek Panzanella, or bread salad.
Wow. This one was a big hit! I've already had requests to make it again.
Once again, Ina has us making croutons from French or sourdough bread. The light saute in olive oil makes the difference with this salad because the bread keeps a bit of crunch rather than going instantly soggy.
Along with the croutons, you add cucumbers, tomatoes, red and yellow bell peppers, red onion, kalamata olives, and feta cheese. Definitely garden-worthy materials.
I had been hoping for leftovers, but my daughter took the remainder for lunch, always a good sign.
The funny thing was, the next day, when my quilt friends came over for our semi-monthly meeting, one of them asked me, very casually, if I knew of a good recipe for panzanella. She was somewhat startled by my enthusiastic response! I made a copy of the recipe for her right away.
A big thanks to Tara for choosing a really tasty recipe, one that will be made many times.
2 comments:
This is the kind of dish, I can really sit down and enjoy. Healthy but with body to it.
This looks like a delicious way to use my cherry tomatoes!
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