Greek Panzenella Salad
Greek Lemon Dressing
|1 small round sourdough loaf, cut into cubes|
|1 large red onion, sliced|
|1 pint of baby roma tomatoes, halved|
|1 Greek feta cube (250g) cubed|
|½ cup kalamata olives|
|1 tbsp dried oregano|
|1 large continental cucumber, halved and diced|
PREPARATION TIME: 15 mins
- Place your loaf pieces on a baking tray lined with paper and drizzle with olive oil and toss. Bake on a low heat for 5 minutes, or until your bread has become golden.
- Place your cut cucumber, onion, tomatoes and olives into a large bowl.
- Coat generously with the Birch & Waite Greek Lemon Dressing and toss well.
- Add to your bowl the cubed Greek feta as well as your toasted loaf pieces and toss again. Sprinkle with the dried oregano for that final authentic flourish.
Where To Buy
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