I was a little excited about this weeks Food Matters Project. The chosen recipe was great to put my own spin on it, and a way to enjoy fresh vegetables from the Penn Quarter Farmer’s Market!
This weeks host is Megan, from Art by Megan. From Mark Bittman’s Food Matters Cookbook, she chose Greek Nacho’s with Feta Drizzle. Check out her post, or other participants interpretations. Find the original recipe on page 75 in the Food Matters Cookbook.
I’ve been craving a panzanella salad, which tends to be a summer salad that incorporates bread and tomatoes. So why not make a greek version of a panzanella? Last year I had saved a recipe (more of a guide) on how to put one together from Aggie’s Kitchen and have been wanting to make it since. This was a fairly large salad (bigger dinner and leftovers), so I hope you all have large serving bowls!
Greek Panzanella
Adapted from: Aggie’s Kitchen
3 pitas, cut into 1 inch pieces
4 garlic cloves, minced
3 tbsp olive oil
1 tbsp sesame seeds
2 large tomatoes, diced
2 cucumbers, chopped
1 bell pepper (we had green), chopped
1/2 red onion, chopped
1 cup kalamata olives, halved
6 oz feta, crumbled or cubed
1/2 tsp salt
1/4 tsp pepper
In a large bowl, gently toss the pita bread cubes, garlic, 2 tbsp olive oil and sesame seeds. Add this mixture to a hot non-stick skillet and toast for about 10 minutes. The bread should be lightly brown, but not burnt.
Once the bread pieces are cooked, add them to a large salad bowl. Then, add in tomatoes, cucumbers, bell pepper, red onion, kalamata olives, feta, salt, pepper and 1 tbsp olive oil. Gently toss all of the ingredients to combine.
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