Greek Bread Salad
IMG_1130

This is probably blasphemous. It is a hybrid between Greek Village Salad (as my Greek husband calls it) and Panzanella (essentially rustic Italian Salad).

IMG_1034

Two salads iconic in their cultures. Two salads, similar in content- but quite distinctive in the details.

IMG_1037

I went and mixed all that stuff up and came up with this salad which I will consider to be all of the best parts of each, and then mashed together!

IMG_1108

The base of it is the delicious, chewy ciabatta bread, toasted and cubed, (but it would be wonderful grilled, and any good rustic style bread will work well). I added red a grilled red onion for sweetness and a good smoky flavor.

IMG_1027

The gorgeous sweet heirloom tomatoes and bright, crunchy bell peppers add incredible flavor and color to the salad. And last but not least, comes the wonderful additions of kalamata olives and fresh, salty feta cheese.

IMG_1039

The whole salad was tossed in a tangy vinaigrette and then left to sit in the refrigerator to meld the flavors. (It only tasted better the next day!)

We had this salad when people came for dinner, and I served it along side grilled fish. It felt like it really accomplished several dishes in one. You had all of the beautiful, fresh vegetables that you would expect and want in a salad, but there was also a heartiness that came from the bread and alleviated the need for me to make a pasta or rice dish.

IMG_1058
oh. I just needed to post this cute picture of my little love muffin…

Greek Bread Salad, serves 10-12
1/2 loaf ciabatta bread, split in half lengthwise (about 2-3 cups)
6 medium tomatoes (about 6 cups), chopped
2 bell peppers, chopped
1 English cucumber, chopped
1 large red onion, sliced into rings
1/3 lb feta cheese
1 cup kalamata olives, pitted
Vinaigrette:
1 clove garlic, minced
3 Tbs Olive Oil
3 Tbs red wine vinegar

Grill the red onion slices until they are soft and tender and have grill marks on them. Set aside.

IMG_1029

IMG_1032

Toast the bread (in the oven or on the grill) until golden brown on the edges.

IMG_1081

When the bread is toasted, cut the bread into bite sized pieces and add them to a large bowl.

IMG_1082

Add the red onion slices to the bowl.

IMG_1083

Add the tomato chunks to the bowl.

IMG_1084

Add the cucumber and the bell pepper to the bowl.

IMG_1085

Add the Olives.

IMG_1086

Add the Feta cheese.

IMG_1088

In small bowl, mix together the garlic clove the oil and the vinegar.

Pour the vinaigrette over the salad.

IMG_1089 IMG_1090 IMG_1091 IMG_1092

Toss the salad with the vinaigrette until the ingredients are well combined.

IMG_1093

Cover with plastic wrap and refrigerate. You want to let the bread soak up the vinaigrette and the juices from the veggies for a of couple of hours or up to overnight.

IMG_1101

Print Recipe  

Greek Bread Salad
IMG_1130

This is probably blasphemous. It is a hybrid between Greek Village Salad (as my Greek husband calls it) and Panzanella (essentially rustic Italian Salad).

IMG_1034

Two salads iconic in their cultures. Two salads, similar in content- but quite distinctive in the details.

IMG_1037

I went and mixed all that stuff up and came up with this salad which I will consider to be all of the best parts of each, and then mashed together!

IMG_1108

The base of it is the delicious, chewy ciabatta bread, toasted and cubed, (but it would be wonderful grilled, and any good rustic style bread will work well). I added red a grilled red onion for sweetness and a good smoky flavor.

IMG_1027

The gorgeous sweet heirloom tomatoes and bright, crunchy bell peppers add incredible flavor and color to the salad. And last but not least, comes the wonderful additions of kalamata olives and fresh, salty feta cheese.

IMG_1039

The whole salad was tossed in a tangy vinaigrette and then left to sit in the refrigerator to meld the flavors. (It only tasted better the next day!)

We had this salad when people came for dinner, and I served it along side grilled fish. It felt like it really accomplished several dishes in one. You had all of the beautiful, fresh vegetables that you would expect and want in a salad, but there was also a heartiness that came from the bread and alleviated the need for me to make a pasta or rice dish.

IMG_1058
oh. I just needed to post this cute picture of my little love muffin…

Greek Bread Salad, serves 10-12
1/2 loaf ciabatta bread, split in half lengthwise (about 2-3 cups)
6 medium tomatoes (about 6 cups), chopped
2 bell peppers, chopped
1 English cucumber, chopped
1 large red onion, sliced into rings
1/3 lb feta cheese
1 cup kalamata olives, pitted
Vinaigrette:
1 clove garlic, minced
3 Tbs Olive Oil
3 Tbs red wine vinegar

Grill the red onion slices until they are soft and tender and have grill marks on them. Set aside.

IMG_1029

IMG_1032

Toast the bread (in the oven or on the grill) until golden brown on the edges.

IMG_1081

When the bread is toasted, cut the bread into bite sized pieces and add them to a large bowl.

IMG_1082

Add the red onion slices to the bowl.

IMG_1083

Add the tomato chunks to the bowl.

IMG_1084

Add the cucumber and the bell pepper to the bowl.

IMG_1085

Add the Olives.

IMG_1086

Add the Feta cheese.

IMG_1088

In small bowl, mix together the garlic clove the oil and the vinegar.

Pour the vinaigrette over the salad.

IMG_1089 IMG_1090 IMG_1091 IMG_1092

Toss the salad with the vinaigrette until the ingredients are well combined.

IMG_1093

Cover with plastic wrap and refrigerate. You want to let the bread soak up the vinaigrette and the juices from the veggies for a of couple of hours or up to overnight.

IMG_1101