Recipes and Links

Greek Panzanella

Yield: 4 servings


3-4 large slices of day-old crusty peasant-style whole-grain bread or bread of choice

2 Tbsp + 1/4 cup Flying Olive Garlic Extra Virgin Olive Oil, or a Flying Olive Single Varietal of Choice

1 medium cucumber, peeled or unpeeled, seeded and cut into ¼” pieces

1 bell pepper or a combination of colored peppers or pepperocini, cut into a 1’ dice

1/4 red onion, sliced into half moons

½ pint cherry or small tomatoes, cut in half or quarters, depending on size

½ cup Kalamata olives, sliced in half

2 tsp Flying Olive Oregano Balsamic Vinegar

1-2 tsp of fresh oregano, preferably Greek, chopped

¼ tsp Dijon mustard

¼- ½ tsp honey, if desired

¼ cup feta cheese, optional, cubed or crumbled

Sea Salt

Freshly ground black pepper


Turn the oven on to 350 degrees

On a rimmed baking sheet, brush the bread lightly with 2 Tbsp of Flying Olive EVOO of choice. Cut into 1” cubes. Place in the oven to toast, about 5-10 minutes depending on the thickness of the bread. Toss occasionally.

Chop the cucumber, peppers, onions, tomatoes, and olives. Add to a large bowl

Meanwhile, mix together, the Flying Olive Oregano Balsamic Vinegar, the fresh oregano, Dijon mustard and salt and pepper to taste until combined well. Add the remaining Flying Olive EVOO of Choice. Mix well. Add honey, if desired, to taste. Whisk or shake in a glass jar until well combined.

When the bread is toasted and cooled, add about 2-3 cups of it to the bowl of veggies as well.

Add the dressing to the salad and fold together. Add the feta cheese and stir gently. Let sit at room temperature for 30 minutes so that the dressing soaks into the bread. Serve.

Submitted by Barb L.