This traditional Italian tomato and bread salad is given a Greek twist with feta cheese and kalamata olives. Olive oil croutons are hard to resist (recipe here).
Do you ever wonder why I don't post more recipes on Farmgirl Fare? Sometimes I do too. It's partly because I'm really picky about the recipes I share with you, partly a time factor thing, and partly because I'm often still making the same (already shared) favorites over and over again. Like this Greek Style Panzanella Salad.
It's cherry tomatoes, cucumbers, sweet peppers, kalamata olives, feta cheese, red onion, and crunchy, pan-fried olive oil croutons, tossed with a flavorful red wine vinaigrette. For an extra boost of protein and fiber, you can stir in some organic garbanzo beans.
I pretty much lived on this salad for several weeks last summer and am ready to do it again. It makes a great side dish for grilled meats and a perfect light supper or lunch. I've even eaten the leftovers for breakfast. You'll find the recipe here. Enjoy!
Hungry for more than salad? There are links to all my sweet and savory Less Fuss, More Flavor recipes in the Farmgirl Fare Recipe Index.
© FarmgirlFare.com, where we'll eat pretty much pan-fried anything.