Blogging Marathon# 41: Week 2/ Day 1

Theme: Picnic Hamper Dishes

Dish: Greek Panzanella (Bread Salad)

We are starting our 2nd week of blogging marathon today and my theme for this week is ‘Picnic Hamper dishes‘. Warm weather is finally here, which means its time for picnics, camping, beaches and all things related to the outdoors.


One of our dear friends organizes a picnic every year and that is one picnic all of us look forward to. There is always so much food and it is a great time to hang out in the sun and chat with friends. This year we had a Mother’s day picnic in May and here are some pictures of the food and the beautiful views.

For Day 1 I made a very simple and filling bread salad called Panzanella. I made a bread that turned out little too dense for our taste, so I was looking for ways to use it and this Greek style bread salad sounded just perfect. The bread soaks up the dressing and the juces from the veggies and becomes soft and delicious. Using a nice crusty bread is really important otherwise bread will get soggy.

Panzanella salad is a perfect salad to bring to a picnic because it is mayo free and there are no dairy products — so it can be left out for quite some time. Also it tastes better after absorbing all the flavors.  

Adapted from Ina Garten’s recipe here:

Greek Panzanella (Bread Salad)
Greek Panzanella (Bread Salad)
Yum
Print Recipe
Servings Prep Time
4 serving 20 minutes
Cook Time
20 minutes
Servings Prep Time
4 serving 20 minutes
Cook Time
20 minutes
Greek Panzanella (Bread Salad)
Greek Panzanella (Bread Salad)
Yum
Print Recipe
Servings Prep Time
4 serving 20 minutes
Cook Time
20 minutes
Servings Prep Time
4 serving 20 minutes
Cook Time
20 minutes
Ingredients
  • 1 Bread French - small, cut into cubes (3~4 cups)
  • 1 Red pepper - small, cubed
  • 1 English Cucumber - small, chopped
  • 1 Red onion - small, thinly sliced
  • 1 Tomato - deseeded and chopped
  • 3 tbsps Kalamata Olives
  • optional Feta cheese (I didn't add any cheese)
  • to taste Salt
For the Dressing:
  • ½ tsp Oregano Dried
  • 1 clove Garlic - finely minced
  • ¼ tbsp Dijon Mustard
  • 2 tbsps Red Wine Vinegar
  • 3 ~ 4 tbsps Extra Virgin Olive Oil
  • to taste Salt Pepper &
Servings: serving
Instructions
  1. In a large skillet, heat 2tbsp olive oil and toss in the chopped bread cubes. Cook on low heat, stirring frequently, until the bread is nicely toasted on all sides.
  2. Combine chopped peppers, cucumber, onion, tomato and olives in a large bowl.
  3. In a small bowl, whisk all the ingredients for the dressing until well combined.
  4. Add the dressing, bread cubes and feta cheese (if using) to the veggies. Toss to combine. Set aside for 20~30 minutes for the flavors to mingle. Serve at room temperature.
Recipe Notes

Lets check out what my fellow marathoners have cooked today for BM# 41.

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0 thoughts on “Greek Panzanella (Bread Salad)”

  1. Prefect way to finish leftover bread slices, panzanella sounds prefect for me..I’ll be making definitely soon for our Picnic.

  2. This salad looks amazing. .in fact I was watching a video of this salad last night and was tempted. .and here you are with it. Looks colorful snd gorgeous.

  3. ohh my god, i loved this post and your picnics it seemed like those story books where we read abuot it…and the panzanella is good salad option for picnic

  4. I’ve heard of this salad many times especially on the food competition TV shows but never tried it myself . Looks light and fresh – perfect for the summer

  5. I’ve heard of this salad many times especially on the food competition TV shows but never tried it myself . Looks light and fresh – perfect for the summer

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