• Karri Anne Cameron

Greek Panzanella

Makes 6 servings

Macros: 526cal, fat 31g, carbs 43g, protein 23g, fibre 11g

Ingredients:

Salad

1.5 lb tomatoes, roughly chopped (4 cups)

1 Long English cucumber, cut into half-moon shapes (2 cups)

2 sweet bell peppers, chopped (3 cups)

1 cup Feta cheese, crumbled (or vegan feta)

1 cup pitted Kalamata olives

¾ cup diced or sliced red onion (about 1/2 red onion)

Bread

1/2 loaf good quality artisian bread (not fresh if possible)

2-4 tablespoons extra virgin olive oil

2 cloves garlic, cut in half

Dressing

1/3 cup extra virgin olive oil

Juice of 1 lemon (1/4 cup)

2 tablespoons red wine vinegar

1 clove garlic, crushed

1 tablespoon dried oregano

½ teaspoon sugar (optional)

Salt and pepper to taste


Directions: For the Salad Combine all of the salad ingredients together in a large bowl. Toss to combine and set aside. For the Bread

Cut the bread into thick slices, brush with olive oil and grill on both sides until golden. Cut a clove of garlic length ways and rub the cut side on both sides of the toasted bread slices. Tear into rough chunks. If you don't have a grill, tear the bread into rough pieces and toss together with olive oil, a crushed clove of garlic and a sprinkle of salt and bake at 300F on a baking sheet until golden brown. For the Dressing

Combine all of the dressing ingredients together in a cup or mason jar, whisk together and stir into the salad with the chunks of bread prepared as per above. Serve immediately or let it sit for 30 minutes to allow the flavours to blend before eating.



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