Panzanella Greek

Panzanella Greek is a vibrant twist on the classic Italian bread salad, infused with the fresh flavors of a traditional Greek salad. This vegan dish combines crunchy vegetables and hearty bread, tossed in a zesty dressing for a refreshing meal.

Ingredients

• Stale whole grain bread - 150 grams
• Cherry tomatoes - 200 grams, halved
• Cucumber - 1 medium, diced
• Red onion - 1 small, thinly sliced
• Bell pepper (any color) - 1, diced
• Kalamata olives - 50 grams, pitted and halved
• Fresh parsley - 1/4 cup, chopped
• Fresh mint - 1/4 cup, chopped
• Extra virgin olive oil - 3 tablespoons
• Red wine vinegar - 1 tablespoon
• Dried oregano - 1 teaspoon
• Salt - to taste
• Black pepper - to taste

Steps

1. Preheat the oven to 180°C (350°F).
2. Cut the stale whole grain bread into bite-sized cubes and spread them on a baking sheet.
3. Drizzle the bread cubes with 1 tablespoon of olive oil and toss to coat. Bake for about 10-15 minutes until golden and crispy, stirring halfway through.
4. While the bread is baking, prepare the vegetables: in a large bowl, combine the halved cherry tomatoes, diced cucumber, sliced red onion, diced bell pepper, Kalamata olives, chopped parsley, and chopped mint.
5. In a small bowl, whisk together the remaining olive oil, red wine vinegar, dried oregano, salt, and black pepper.
6. Once the bread cubes are done, let them cool slightly before adding them to the bowl of vegetables.
7. Pour the dressing over the salad and gently toss to combine.
8. Let the salad sit for about 10 minutes to allow the flavors to meld, then serve immediately.

Nutrition

• Calories: 320
• Protein: 8 g
• Carbs: 40 g
• Fiber: 8 g
• Sugar: 4 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• High in fiber, promoting digestive health.
• Rich in antioxidants from fresh vegetables and olives.

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