For my baby girl's birthday (she turned 23) I made a number of 'Barefoot Contessa' dishes. This particular one was very easy and very delicious!!! I modified to simplify a few things

 

Greek Panzanella

3/4 cups good olive oil, divided

6 cups (1 inch dinced) rustic bread

Kosher salt and freshly ground pepper

1 red bell pepper, seeded and diced

1 yellow bell pepper, seeded and diced

1 cucumber, seeded and cubed

1 pint cherry or grape tomatoes, halved

1/2 small red onion, thinly sliced

1/4 cup good red wine vinegar

2 cloves of minced garlic

1 tsp. dried oregano

1/2 tsp Dijon mustard

1/2 lb. feta cheese, 3/4 inch diced

1/2 cup kalamata olives, pitted

 

Toss the bread cubes in 1/4 cup of olive oil, salt and pepper, spread them out on a baking tray and put them under the broiler, flipping over midway to brown all sides. (keep a close eye on it, it can burn very quickly under a broiler.   Set aside bread cubes. Place cucumber, bell peppers, tomatoes and red onion in a large bowl and toss together. For vinaigrette, place the vinegar, garlic, oregano, mustard, 1 tsp salt and 1/2 tsp pepper in small bowl and whisk together. Whisking constantly, slowly add the remaining 1/2 cup of olive oil to make an emulsion. Add the feta, olives and bread to the vegetable bowl, add the vinaigrette and toss lightly. Set aside for 30 minutes for flavors to develop. (I didn't wait a complete 30 mins). Serve at room temp.

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Aa

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