Greek Panzanella Salad By Ina Garten Food

GRILLED GREEK PANZANELLA SALAD

Steps:

• Prepare a grill or large grill pan for high heat. Whisk the lemon zest and juice, vinegar, honey, oregano and a pinch each of salt and pepper in a large bowl. Whisk in 1/2 cup of the oil in a slow, steady stream until emulsified.
• Peel the cucumbers , leaving alternating strips of green peel. Trim the ends, halve the cucumbers lengthwise and slice them crosswise into 1/2-inch-thick slices. Add them to the bowl with the dressing. Add the chickpeas.
• Brush the pitas on both sides with 2 tablespoons of the oil, and sprinkle liberally with salt and pepper. Thread 6 or 7 tomatoes on each skewer. (If using wooden skewers, leave just 1/2 inch sticking out on each end so you do not have to soak them.) Brush the remaining 2 tablespoons oil on the tomatoes and the onions, and sprinkle liberally with salt and pepper.
• Place the pitas, skewered tomatoes and onions on the grill. Grill the pitas, flipping and rotating frequently, until charred in spots on both sides and crispy, 4 to 5 minutes. Grill the onions, turning as needed, until charred and tender, 6 to 8 minutes. Grill the tomatoes, turning occasionally, until lightly charred in spots and starting to burst, 6 to 8 minutes. Transfer the pitas and vegetables to a large cutting board when done cooking.
• When cool enough to handle, cut the pitas into 1-inch pieces and roughly chop the onions into bite-size pieces. Add them to the bowl with the cucumbers, chickpeas and dressing. Add the tomatoes, feta, kalamata olives and dill. Gently toss to combine. Season with salt and pepper if needed. (Be careful with seasoning at this point, because the feta and olives are very salty.) Let the salad sit at room temperature for at least 15 minutes before serving, drizzled with olive oil.

GREEK SALAD

Steps:

• Place the cucumber, peppers, tomatoes and red onion in a large bowl.
• For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl. Still whisking, slowly add the olive oil to make an emulsion. Pour the vinaigrette over the vegetables. Add the feta and olives and toss lightly. Set aside for 30 minutes to allow the flavors to blend. Serve at room temperature.

GRILLED PANZANELLA

Steps:

• Prepare a charcoal grill with hot coals. Brush the grilling rack with olive oil.
• In a small bowl, whisk together the garlic, mustard, vinegar, 1/4 cup olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside.
• Place the cucumber, tomato, basil and capers in a large bowl, sprinkle with salt and pepper and toss together. Set aside.
• When the grill is ready, brush 1 side of the onion slices and the peppers with olive oil. Place them, olive oil side down, on the grill and cook for 4 minutes. Brush the other side with olive oil, turn them over and continue cooking an additional 4 minutes. Remove the vegetables from the grill and place on a cutting board. Slice the peppers 1/2-inch thick, separate the onion rings and add them both to the cucumber mixture.
• Brush the bread slices on both sides with olive oil and toast them on the grill until golden. Add them to the cucumber mixture. Pour the reserved vinaigrette over the vegetables and toss together. Serve warm.

INA GARTEN'S GREEK SALAD

Steps:

• Place the cucumber, peppers, tomatoes and red onion in a large bowl.
• For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl. Still whisking, slowly add the olive oil to make an emulsion.
• Pour the vinaigrette over the vegetables.
• Add the feta and olives and toss lightly.
• Set aside for 30 minutes to allow the flavors to blend. Serve at room temperature.
• Tips from me:
• To reduce the sharpness of the onion, soak the sliced onion in ice cold water for 30 minutes and pat with paper towels to dry, before adding to salad.
• To cut down on prep time, place a single layer of cherry/grape tomatoes between two Tupperware lids (or flat plates, etc.) and slice through all of them at once, using a sharp knife.

BAREFOOT CONTESSA'S PANZANELLA SALAD

Steps:

• Heat the oil in a large saute pan.
• Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned.
• Add more oil as needed.
• For the Vinaigrette.
• Whisk all the ingredients together.
• In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers.
• Add the bread cubes and toss with the vinaigrette.
• Season liberally with salt and pepper.
• Serve, or allow the salad to sit for about half an hour for the flavors to blend.

BAREFOOT CONTESSA'S GREEK PANZANELLA

Steps:

• Directions.
• Heat 3 tablespoons olive oil in a large saute pan. Add the bread cubes and sprinkle with salt; cook over low to medium heat, tossing frequently, for 5 to 10 minutes, until nicely browned. Add more olive oil as needed.
• Place the cucumber, red pepper, yellow pepper, tomatoes and red onion in a large bowl.
• For the vinaigrette:.
• Whisk together the garlic, oregano, mustard, vinegar, 1 teaspoon salt and the pepper in a small bowl. While still whisking, add the olive oil and make an emulsion. Pour the vinaigrette over the vegetables. Add the feta, olives and bread cubes and mix together lightly. Set aside for 30 minutes for the flavors to blend. Serve at room temperature.

PANZANELLA

Steps:

• Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.
• For the vinaigrette, whisk all the ingredients together.
• In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.

CLASSIC PANZANELLA

Steps:

• Cover the onion slices with cold water; let soak about 30 minutes, changing the water three or four times. Drain, and transfer to a large bowl or dish. Meanwhile, cover the bread with cold water, and let stand until the bread is softened, about 10 minutes.
• Squeeze the bread to remove as much water as possible. Arrange the bread on a double layer of paper towels; cover with another double layer, and press down to extract any remaining water. Sprinkle the bread with about 1 teaspoon salt. Set aside for 5 minutes.
• Using your fingers, pluck the bread into bite-size pieces, and transfer to the dish containing the onions. Toss to combine.
• Prepare the cucumbers and tomatoes. Add to the bowl with the bread mixture.
• Drizzle the oil and vinegar over the salad; season with salt and pepper.
• Tear the basil leaves in half; add to the bowl. Gently toss to combine. Set aside in a cool place, 30 to 45 minutes. Toss and serve.

GREEK SALAD BY INA GARTEN (BAREFOOT CONTESSA)

Steps:

• Place the cucumber, peppers, tomatoes and red onion in a large bowl.
• For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl. Still whisking, slowly add the olive oil to make an emulsion.
• Pour the vinaigrette over the vegetables.
• Add the feta and olives and toss lightly.
• Set aside for 30 minutes to allow the flavors to blend. Serve at room temperature.