Musings: Greek Panzanella

With so much peak-of-the-season produce around us, it’s the perfect time to try Ina’s Greek Panzanella.

We’ll be looking for your post about it by Saturday, July 31.

So, will you be enjoying it as a meatless meal or a summery side? Making any substitutions? What did you think of it? You know we can’t wait until the 31st to find out.


6 Responses

  1. I made this one last week for Meatless Monday:

    We loved it. Jeff’s not very adventurous when it comes to salad, but even he was poking around the refrigerator, looking for leftovers.

    My only substitution was using Gorgonzola instead of feta, since that’s what I had on hand, and it was delicious.

    Here’s a photography tip: Be sure to make the salad for lunch or an early supper so you have enough daylight to take pictures while the croutons are still crunchy. Or, reserve some croutons for the next day’s photos. Otherwise, they’ll come out looking soggy – still delicious but not great visually.

    • i only noticed after i posted that you had made this recently – i’m so sorry! 😦 great photo tip though!

  2. I added a some extra tomatoes and didn’t use all of the vinaigrette and love it. The other change/tip I can offer is that the bread toasts just as well in the oven as one the stove, in case you don’t want to be standing over the stove. Throw it in for 10 minutes, stirring once, and you’re good to go.

    One of my new favorite sides – great choice Tara!

  3. I loved this recipe! Thank you for the suggestion.

    I made it pretty much as explained in the recipe and served it as a side dish with some Greek-marinated chicken.

    Will definitely make it again.

  4. […] Barefoot bloggers Benzer Yazılar:Scalloped TomatoesGrilled Herb Shrimp ~ Barefoot BloggersSpring Green Risotto […]

  5. This one’s definitely a keeper!

    I also made the herb tenderloin that was featured on the same episode. They paired very well together.

    The Domestic Adventurer

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