Greek Panzanella Salad

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 loaf (1 Pound Size) Ciabatta Bread, Cut Into 1/2-inch Cubes
• ½ cups Extra-virgin Olive Oil, Divided
• 1 whole Hothouse Cucumber, Cut In Half Lengthwise, Seeded, And Thinly Sliced
• 2 whole Bell Peppers, Seeded And Chopped
• 1-½ cup Cherry Tomatoes, Halved
• ½ whole Red Onion, Thinly Sliced
• 1 cup Crumbled Feta Cheese
• ½ cups Pitted Kalamata Olives, Sliced
• ¼ cups Red Wine Vinegar
• 2 cloves Garlic, Minced
• 1 teaspoon Dried Oregano
• ½ teaspoons Dijon Mustard
• 1 teaspoon Kosher Salt
• ½ teaspoons Freshly Ground Black Pepper

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 400°F (200°C). Toss the bread cubes with half of the olive oil on a baking sheet and bake for 10 to 12 minutes, turning once, until golden and crisp.

2. While the bread bakes, whisk the red wine vinegar, Dijon mustard, minced garlic, dried oregano, kosher salt, black pepper and the remaining olive oil in a small bowl.

3. In a large bowl, combine the sliced cucumber, chopped bell peppers, halved cherry tomatoes, thinly sliced red onion and sliced Kalamata olives.

4. Pour about two-thirds of the dressing over the vegetables and toss to coat. Let stand for 10 minutes so the juices mingle.

5. Add the toasted bread cubes and crumbled feta to the vegetables. Pour over the remaining dressing, toss gently, and serve at room temperature.