Greek Muffaletta Panzanella

Summer has arrived, and we’ve been spending more time than usual outside.  Playing in the sprinkler, making ‘soup’ for the birds, riding bikes, visiting the playground, it’s great fun, but all this fresh air leaves me a bit unmotivated come dinnertime.  I love to make salad for dinner in the summer, it’s so refreshing on a hot day.  I also love recipes that can be easily improvised with ingredients I have on hand. Panzanella is a simple way to use up any leftovers you’ve got hanging around, it’s really more of a method than a recipe. Toasted bread cubes tossed with meat, cheese and veggies then dressed with a vinaigrette, it’s a quick and easy meal for any busy weeknight.  It’s so simple to make, you just chop everything and toss it up!

Greek Muffaletta Panzanella ~ Pearls + Girls

This version is a mishmash of ingredients from some of my deli favorites, muffaletta sandwich and Greek salad.  Artichokes, red peppers, olives, red onion, Feta cheese and salami tossed with toasted French bread cubes, parsley and a simple red wine vinaigrette. More satisfying than a sandwich, but more filling than a salad, panzanella is a meal you should definitely make this summer!  Enjoy! 🙂

Greek Muffaletta Panzanella

Serving Size: 4 servings

Perfect for a hot summer day, this panzanella salad is satisfying, yet refreshing.

Ingredients

  • 1 loaf crusty, French bread
  • Olive oil, for drizzling
  • 1 small red onion, diced
  • 1 red pepper, diced
  • 1/4 cup Greek olives, halved
  • 4 oz. Feta cheese, cubed
  • 4 oz. salami slices, diced
  • 1-14 oz. can artichoke hearts, quartered
  • 2 TBSP flat leaf parsley, chopped
  • Red Wine Vinaigrette
  • 2 TBSP olive oil
  • 1 TBSP red wine vinegar
  • 1 tsp dijon mustard
  • salt and pepper, to taste

Instructions

  1. Preheat oven to 450 degrees Fahrenheit.
  2. Cut bread into 1-inch cubes.
  3. Place on a baking sheet and drizzle with olive oil.
  4. Bake for 10 - 15 minutes, or until golden brown.
  5. Set aside to cool.
  6. Whisk together olive oil, vinegar, mustard, salt and pepper in the bottom of a large bowl.
  7. Add all other salad ingredients, including the cooled bread cubes. Toss to combine (using your hands is easiest, but you could also use two large spoons).
  8. Serve immediately.
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