Thursday, August 09, 2012

Recipe: Greek Style Panzanella Salad with Kalamata Olives, Feta Cheese, and Homemade Pan-Fried Croutons

Greek Style Panzanella Salad with cherry tomatoes, kalamata olives, feta cheese, and homemade croutons 2 -
The 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).

It's the height of summer bounty in the garden, so I thought I would share a few of my seasonal favorites from the Farmgirl Fare recipe archives, starting with this Greek Style Panzanella Salad.

One of the reasons I haven't posted more recipes during the seven years I've been blogging is because I'm often still making the same old favorites over and over again—like the Big, Soft and Chewy Whole Wheat Chocolate Chip Raisin Cookies I've been baking for more than 20 years. I pretty much lived on this Greek style version of the classic Italian panzanella for several weeks last summer and am ready to do it again.

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.

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.

©, where it's been, to put it mildly, a challenging summer in the kitchen garden this year, but thankfully the blister beetles, cabbage worms, and deer have left me a little something to eat out there, including quite a few cherry tomatoes. Yes!

1 comment:

  1. Mmmm... this looks yummy. There is nothing like the tast of fresh picked veggies, and the combination of feta and olives is out of this world.


March 2013 update: My apologies for the inconvenience - I know word verification is a pain - but I've had to turn it on to help stop the ridiculous number of anonymous spam comments I've been getting every day. Thanks for your understanding.

Welcome to! Thanks so much for taking the time to write. While I'm not always able to reply to every comment, I receive and enjoy reading them all.

Your feedback is greatly appreciated, and I especially love to hear about what's going on in your own garden. I know, too, that other readers also delight in reading about your garden successes, failures, helpful tips, and lessons learned. Feel free to leave comments on older posts!

I try my best to answer all questions, but sometimes it takes me a few days to get to them. And sometimes, I'm sorry to say, they fall through the cracks, and for that I sincerely apologize.

I look forward to hearing from you and hope you enjoy your visits to my kitchen garden!