The traditional Italian tomato and bread salad is given a Greek twist with feta cheese and kalamata olives. Olive oil croutons are hard to resist (recipe here).
It's the height of summer bounty in the garden, so I thought I would share a few of my seasonal favorites from the Farmgirl Fare recipe archives, starting with this Greek Style Panzanella Salad.
One of the reasons I haven't posted more recipes during the seven years I've been blogging is because I'm often still making the same old favorites over and over again—like the Big, Soft and Chewy Whole Wheat Chocolate Chip Raisin Cookies I've been baking for more than 20 years. I pretty much lived on this Greek style version of the classic Italian panzanella for several weeks last summer and am ready to do it again.
It's cherry tomatoes, cucumbers, sweet peppers, kalamata olives, feta cheese, red onion, and crunchy, pan-fried olive oil croutons, tossed with a flavorful red wine vinaigrette. For an extra boost of protein and fiber, you can stir in some organic garbanzo beans.
It makes a great side dish for grilled meats and a perfect light supper or lunch. I've even eaten the leftovers for breakfast. You'll find the recipe here. Enjoy!
Hungry for more than salad? There are links to all my sweet and savory Less Fuss, More Flavor recipes in the Farmgirl Fare Recipe Index.