okay but really, does a summer salad get any better then a panzanella (a.k.a bread) salad? it features a variety of fresh summer produce (look at those colourful tomatoes) & homemade toasted croutons. my version of a panzanella salad includes a little greek salad twist! it features promise gluten free's seeded sourdough loaf (free of dairy, wheat & soy) making this salad not only vegetarian, but gluten free as well. for a vegan option, simply omit the cheese or substitute a vegan style feta.
now if you are unfamiliar with promise gluten free's product, they just introduced a new look & feel! with larger size slices, it works great as the base to this bread salad, but also ideal for a hearty sandwich. it includes loads of fibre making this bread salad even better for you & getting you closer to your daily fibre goal! promise gluten free’s products (which include everything from soft white vegan loaf, brioche loaf & blueberry muffins) are now available for sale online!
lastly, traditional greek salad dressing uses red wine vinegar as the acidity component, but because i love balsamic more i opted to use that in my dressing. personal preference though, any salad friendly vinegar will do the trick!
ingredients
for the salad
- 1 loaf of promise gluten free's seeded sourdough, cut into 1-inch cubes
- 1/4 cup extra virgin olive oil
- flaked salt, to taste
- 1 english cucumber, seeded & sliced
- 1 yellow or orange bell pepper, diced
- 2 cups heirloom cherry tomatoes, halved
- 1 small red onion, thinly sliced
- 1 cup feta cheese, cubed
- 1/2 cup pitted black olives
for the dressing
- 2 cloves of garlic, minced
- 1 teaspoon dijon mustard
- 1 tablespoon lemon juice, freshly squeezed
- 1/4 cup balsamic vinegar (can subtitute equal parts red wine vinegar)
- 1 teaspoon dried oregano
- 1/2 cup extra virgin olive oil
- salt & pepper, to taste
directions
for the salad
- preheat oven to 375(f) degrees. line a baking sheet with parchment paper.
- in a large mixing bowl toss together the bread, olive oil & salt until well coated. transfer to prepared baking sheet.
- toast for 15 to 20 minutes, tossing occasionally. let cool while you prepare the vegetables.
- in a large serving bowl add the cucumber, pepper, tomatoes, red onion, feta cheese & oilves. drizzle with dressing & toss to coat.
- fold in the toasted bread & serve immediately!
for the dressing
- in a small mixing bowl whisk together the garlic, dijon, lemon juice, vinegar & oregano until blended.
- slowly drizzle in the olive oil & continue whisking until mixture is emulsified. season with salt & pepper.
- refrigerate left over dressing in a lidded glass jar for up to two weeks!
