Greek Panzanella Salad
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|
|Greek Lemon Dressing|
- 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.
- Place the cut cucumber, onion, tomatoes and olives into a large bowl.
- Coat generously with the Birch & Waite Greek Lemon Dressing and toss well.
- 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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