Greek Panzanella Salad

Cook Time 20 minutes

Serves 4

Ingredients

2 thick slices of day-old sourdough or rustic bread, torn into chunks

2 punnets of grape tomatoes, halved

1 Lebanese cucumber, peeled and roughly chopped

½ red onion, thinly sliced

½ cup kalamata olives, pitted

120g fetta, crumbled

1 small red capsicum, roughly chopped

Dried oregano, to season

2 tbsp extra virgin olive oil, plus extra to drizzle

1 tbsp red wine vinegar

Salt and pepper

Method

Preheat the oven to 200°C. 

Toss bread with a little olive oil and toast in the oven for 10 minutes until golden and crisp. Cool.

In a large bowl, mix tomatoes, cucumber, onion, olives and capsicum. 

Add the toasted bread to the salad, then add olive oil and vinegar, a sprinkle of oregano, salt, and pepper, and toss. 

Top with crumbled fetta and an extra drizzle of olive oil.