Greek Panzanella Salad

🧂 Ingredients

• 6 slices gluten-free bread {or regular bread if desired}

  cubed
• 4 tablespoons extra virgin olive oil

  divided
• 2 cups salad greens {i.e. romaine

  spinach, kale, etc}, chopped
• 1 pint cherry or grape tomatoes*

  sliced in half
• 1 cucumber

  peeled and chopped
• 2 bell peppers {red

  yellow, and/or orange}, 
• 1/2 cup kalamata olives

  chopped
• 1/2 cup feta cheese

  crumbled
• 1/2 cup assorted fresh herbs {i.e. oregano

  mint, basil, parsley}, chopped
• 2 tablespoons fresh lemon juice
• salt & ground black pepper to taste

Instructions

• 1 Preheat oven to 400 degrees F. Cut bread into ~ 1-inch cubes. Place on baking
  sheet, and drizzle 1 tablespoon of olive oil over bread cubes. Use clean hands
  to spread oil over bread, and coat well. Bake in oven for ~ 5 minutes, or until
  light golden brown. Remove from oven and baking sheet, and place in large salad
  bowl.
• 2 Add chopped salad greens, sliced tomatoes, chopped cucumber and bell peppers to
  bowl with bread cubes. Add chopped olives, crumbled feta, and chopped fresh
  herbs. Drizzle remaining  olive oil over ingredients, along with lemon juice,
  and toss well. Top with freshly ground black pepper & salt if desired {I didn’t
  use any salt because the feta cheese and kalamata olives provide enough flavor}.

Nutrition Info