Panzanella Salad

This Mediterranean salad is a rather unique salad, and I can guarantee it's unlike most salads in your repertoire. For one thing, it is bread based, instead of lettuce based. But that doesn't mean it's lacking in the vegetable department.

I may have jumped the gun on making this, as it's summery blend of veggies is ideal for the warmer months. Regardless of when it's made, this is one of my favorite appetizers. A double batch makes this a great party offering.

Like French toast, this panzanella is a great wa;y to get rid of your bread that is a little too hard and crusty to use in sandwiches. And as an added bonus, panzanella is endlessly adaptable. Had this been later in the year, garden fresh cucumber would have made an excellent addition, and truly, most vegetables work well in this recipe. You can also adapt the recipe to feature whichever salad dressing you have on hand, or modify it by using just a drizzle of balsamic vinegar or olive oil.

However you make it, you're sure to fall in love with panzanella, and return to this recipe again and again.

Ingredients:

• 1 1/2 cups halved grape tomatoes
• 1/4 cup pitted kalamata olives
• 5 oz. marinated quartered artichoke hearts, drained
• 1/2 cup diced bell peppers
• 2 tablespoons fresh basil, julienned
• 1 clove garlic, minced
• 2 tablespoon red onion, minced
• 1/2 loaf French bread, at least 2 days old
• 1 tablespoon butter, room temperature
• 1/4 teaspoon garlic salt
• 1/4 teaspoon oregano
• 2 tablespoons feta
• 2 tablespoons preferred dressing or oil (I used this honey balsamic dressing)

1. Preheat oven to 350°F. In a serving bowl, combine the tomatoes, artichoke hearts, garlic, onion, basil, bell peppers, and olives. Stir to combine and set aside.
2. Cut the loaf of bread lengthwise twice, until you have four narrow slices of bread. Swipe the bread pieces with butter.
3. Cut the bread crosswise into 2 cm thick pieces, creating cubes. Place these bread cubes in a baking dish, sprinkle the garlic salt onto the bread and bake for 10 minutes, until just crispy and golden.
4. Stir bread into vegetable mixture with feta and drizzle with dressing. Stir once more and serve.

I like to leave a little extra dressing around when I serve this, that way people can add more to their dish according to preference.