Greekish Panzanella

Recipe: greekish panzanella

Serves 4

Ingredients:

• 2 1/2 cups stale baguette or country-style bread, crusts removed, cut into 1-inch cubes

• 3 medium tomatoes or the equivalent–cut into wedges then halve the wedges

• 1/3 cup diced, peeled cucumber

• Optional: chopped bell peppers and/or kalamata olives

• 1 small onion or shallot, sliced thin

• 1/4 cup crumbled feta

• a few leaves of basil, torn

• a few mint leaves, minced

• For the vinaigrette:

• 1 teaspoon dijon mustard

• 2 tablespoons red wine vinegar

• 1/4 cup extra virgin olive oil

• pinch salt

• freshly ground pepper

Instructions:

In a medium bowl, put the bread cubes, vegetables, a sprinkle of salt, and herbs. Whisk together vinaigrette ingredients then drizzle over the salad ingredients, tossing together to combine. For best results, let this sit for at least an hour while you pull together dinner, then add the feta and toss one last time, adjusting seasoning as needed before serving. If it seems too dry (depending on how stale the bread and how juicy the tomatoes), you can sprinkle a little more vinegar and olive oil over the whole thing.