Greek Panzanella Salad

Serves: 4
Prep time: 15 minutes

Small Round Sourdough Loaf, Cut Into Cubes1
Large Red Onion, Sliced1
Baby Roma Tomatoes, Halved1 punnet
Greek Feta, Cubed250 g
Kalamata Olives1/2 cup
Dried Oregano1 tbsp
Large Continental Cucumber, Halved And Diced1
Greek Lemon Dressing


  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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