ItalianGreek
Greek Panzanella
by Fabrizio Sepe · 119K subscribers on YouTube
A refreshing summer bread salad with Greek flair—crisp cucumber, tomato, olives, and feta, all tossed with toasted bread and a fragrant dressing of oregano, basil, and red onion.
- Cook
- 6 min
- Difficulty
- easy
Ingredients
12 items- Stale BreadStale bread, cut into cubes and toasted
- CucumberUse only the outer part, cut into cubes
- TomatoTomato, cut into cubes
- OlivesSliced into rounds
- Fresh BasilFresh basil leaves
- 2 pcsRed Onion(optional) — Used to flavor the dressing, then removed
- Extra Virgin Olive OilExtra virgin olive oil
- VinegarA splash of vinegar
- SaltSalt to taste
- PepperBlack pepper to taste
- OreganoDried oregano
- FetaCut into cubes
Method
- Cut the stale bread into cubes and toast in a preheated oven at 170°C for 5–6 minutes. Let cool.
- Cut the cucumber (use only the outer part) into cubes similar in size to the bread. Lightly salt to draw out excess water.
- Cut the tomato into cubes.
- Slice the olives into rounds.
- In a glass bowl, combine fresh basil, tomatoes, olives, extra virgin olive oil, and two small pieces of red onion (to flavor only; remove later). Season with pepper, oregano, salt, and a splash of vinegar. Let the mixture marinate for about 30 minutes.
- After 30 minutes, remove the onion pieces. Add the cucumbers and the toasted bread cubes. Toss well.
- Add the feta cheese cut into cubes. Gently mix.
- Let the panzanella rest in the refrigerator for at least one hour before serving, so the bread absorbs the flavors.
Fabrizio Sepe
Professional chefRestaurateur119K subscribers on YouTube66.7M total channel views👨🏻🍳 Chef e Oste Contemporaneo 🍽️ @letrezucche è la mia Bottega 📍Via G. Mengarini, 49 (RM) 📞 Info e prenotazioni: 0645429576 📩 Collab: fsepe71@gmail.com In elenco AGCOM
