Greek-Style Panzanella Bread Salad

• Vegetarian

• Produce

  • 1 Cucumber
  • 1 clove Garlic
  • 1 8-ounce jar Red bell pepper, roasted
  • 1/4 Red onion
  • 4 Tomatoes or equivalent of smaller cherry or heirloom tomatoes, large

• Condiments

  • 1 3.5-ounce jar Capers
  • 1/2 cup Kalamata olives, pitted

• Baking & Spices

  • 1 Kosher salt and fresh ground black pepper

• Oils & Vinegars

  • 1/3 cup Olive oil, Extra Virgin
  • 2 tbsp Red wine vinegar

• Nuts & Seeds

  • 1 1/2 tsp Mccormick gourmet organic italian seasoning with flaxseed

• Bread & Baked Goods

  • 1/2 Baguette or crusty italian bread, cut into 1-inch cubes (about 4 cups, day old

• Dairy

  • 1/3 cup Feta cheese

Found on foodiecrush.com

Description

Ingredients

• ½ day old baguette or crusty Italian bread, cut into 1-inch cubes (about 4 cups)
• 1 cucumber, seeded and cut into ½-inch chunks
• 4 large tomatoes or equivalent of smaller cherry or heirloom tomatoes, cut into ½-inch chunks or quarters
• ¼ red onion, thinly sliced
• 1 8-ounce jar roasted red bell pepper, cut into ½-inch chunks (about 1½ red bell peppers)
• 1 3.5-ounce jar capers, drained (about ⅓ cup)
• ½ cup pitted kalamata olives, drained and chopped
• ⅓ cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1½ teaspoons McCormick Gourmet™ Organic Italian Seasoning with Flaxseed
• 1 clove garlic, pressed
• Kosher salt and fresh ground black pepper
• ⅓ cup crumbled feta cheese

Directions

• In a large bowl, add the bread, cucumber, tomatoes, red onion, roasted red bell peppers, capers and olives and toss lightly. In a jar with a fitted lid, add the olive oil, red wine vinegar, Italian seasoning, garlic clove and kosher salt and freshly ground black pepper. Shake well, taste and season with more salt and pepper to taste. Pour over the salad and toss to coat. Sprinkle with the crumbled feta cheese. Refrigerate for 30 minutes to an hour. Serve chilled or at room temperature.