Greek Panzanella Salad

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PREP TIME: 15 minutes

small round sourdough loaf, cut into cubes 1

large red onion, sliced 1

baby roma tomatoes, halved 1 punnet

Greek feta, cubed 250 g

kalamata olives 1/2 cup

dried oregano 1 tbsp

large continental cucumber, halved and diced 1


  1. Place 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.
  2. Place the cut cucumber, onion, tomatoes and olives into a large bowl.
  3. Coat generously with the Birch & Waite Greek Lemon Dressing and toss well.
  4. Add to the cubed Greek feta, as well as the toasted loaf pieces and toss again. Sprinkle with dried oregano for that final authentic flourish.

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