• Rolling Up Our Sleeves with Barefoot Contessa

    We're an [extra]ordinary group of cookers and bakers with a love of all things Ina. We'll be blogging through the recipes in How Easy Is That? as a group posting about them on each Thursday of every month.

  • Follow Us on Twitter!

      Image and video hosting by TinyPic

    • Twitter Updates

    • BB Facebook Group

      If you are a current BB member and would like to join the BB Facebook group, you must send an email including your full name and blog address to barefootbloggers@gmail.com after you make your request to join on Facebook. No one will be added without an email request.

    • Header + Avatar Design

      Image and video hosting by TinyPic

    Musings: Greek Panzanella

    Posted on July 10, 2010 by RebeccaCrump

    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.

    Filed under: Barefoot Contessa TV Show, main course, side dish | Tagged: , , , |

    « »

    6 Responses

    1. Rebecca, on July 10, 2010 at 1:59 pm said:

      I made this one last week for Meatless Monday: http://www.ezrapoundcake.com/archives/6659

      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.

      Reply
      • Tara, on July 19, 2010 at 6:02 am said:

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

        Reply
    2. booksncooks, on July 18, 2010 at 8:45 pm said:

      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!

      Greek Panzanella

      Reply
    3. Barb, on July 19, 2010 at 10:23 pm said:

      I loved this recipe! Thank you for the suggestion.

      http://cookeatrepeatrecipes.blogspot.com/2010/07/week-47-greek-panzanella.html

      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.

      Reply
    4. Greek Panzanella ~ Barefoot Bloggers | ÖREN BAYANLAR, on July 29, 2010 at 12:59 pm said:

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

      Reply
    5. Nicki, on July 31, 2010 at 11:07 pm said:

      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

      Reply

    Leave a reply to Nicki Cancel reply