Carbs and veggies are literally two of my favorite things. You can find me with a big bowl of this Creamy Greek Panzanella Salad out on the deck.
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Panzanella is a salad from Italy, specifically Tuscany, that is made with stale bread and tomatoes. Essentially it is like what my husband’s normal salads look like: a pile of croutons with a few veggies mixed in.
Even though it hails from Italy, when I was living there in college you did not see it too often in restaurants. But when you did find one, it was normally very special!
If you have been to this site before, you might have noticed that I tend to combine different flavors, recipes, and ideas into new combinations. So here is another one! The panzanella salad is combined with the Greek salad and topped off with a creamy, Greek yogurt vinaigrette. Yummers. It is incredibly simple to make and a BEAUTY that will grab the attention of everyone at your grill-out.
One of those weekends when I was living in Italy, we went to Greece and I absolutely fell in LOVE with Greek salads. Big chunks of simple and fresh vegetables was all I needed. There is something about simple, fresh flavors that make so many European foods amazing. In this Creamy Greek Panzanella Salad I use kalamata olives, feta cheese (of course), tomatoes, red onion, and cucumber to get the full Greek salad spectrum. Use whatever you like! And don’t all of those colors just look amazing next to that golden bread? <3
This salad is perfect as a side dish for a summer gathering like grilling or a BBQ. It is fresh and bright while still holding some substance (thanks, bread and cheese!) and goes with just about anything.