The second Barefoot Blogger recipe this month is Greek Panzanella Salad. This Barefoot Contessa Recipe can be found on the Food Network website. The nice thing about this recipe is that is uses fresh veggies that are currently in season. Red and yellow bell peppers, seedless cukes, cherry tomatos and onion. The vinaigrette is easy to pull together (what’s better or easier than oil and vinegar?). I found a nice fresh french loaf at the grocery store and it made nice big toasty croutons.
This was light, fresh and very tasty. Joe liked it a lot (had seconds!). His one comment was less bread. Or no bread. I told him the bread is what makes in panzanella! We had the same discussion about baccala the other day. You need to use salt cod for baccala – or it’s not baccala. It’s just cod. Oh well. I thought the bread was very tasty and a nice contrast to the veggies. I would definitely make this again. I did use crumbled feta – I think the recipe actually called for chunks of feta. I thought the crumbles mixed very nicely with the salad and gave every bite a nice tasty finish.
Nicki said,
August 1, 2010 @ 3:11 am
I thought this was a great pick! This is a salad that I’ll most assuredly be making again and again.
gaf shingles said,
August 3, 2010 @ 12:38 am
That dish looks fantastic. I wish I could taste it!