Toasting Bread
Toasting the bread cubes for this Greek panzanella salad recipe helps to remove the moisture from the bread. This helps the bread hold up better without getting soggy, and absorbs the delicious dressing. Toasting the bread takes just a few minutes, but stale bread that has been left on the counter overnight to dry out would also work for this recipe. This spin is a little bit silly as Greek Panzanella Salad isn’t something that truly exists. Panzanella is Italian-based, and of course, Greek cuisine isn’t. But the combination of the two couldn’t be more perfect. We are making some minor adjustments to the dressing, adding in feta cheese and tossing in some Kalamata olives. I could eat this salad for dinner a few nights a week all summer long. Leftovers should be stored in an airtight container in the refrigerator for up to five days. Know that over time the bread will get soggy and the vegetables will break down from the dressing. It will still be safe to eat, but may not taste as good as the fresh salad does. As always, be sure to use discretion with all leftovers.
