Greek Grilled Panzanella Salad
Votes: 4
Time: 30 min.
Complexity: easily
Servings: 2
Complexity: easily
Servings: 2
Greek-Style Grilled Panzanella Salad - A Detailed Recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 6 Roma tomatoes, seeded and diced into 2.5 cm (1 in) cubes
- 1 cucumber, seeded and cut into 2.5 cm cubes
- 1/4 cup crumbled feta cheese
- 2 tablespoons lemon juice
- 2 tsp. minced fresh garlic
- 6 tablespoons olive oil (portions)
- 6 cups sourdough bread, diced into 2.5 cm (1 in) cubes (see recipe) yeast-free sourdough)
- 1 tbsp chopped fresh mint
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Cooking the dish according to the recipe:
- Mix lemon juice, garlic and 4 tablespoons olive oil until smooth.
Preheat the grill to medium-high heat. In a large bowl, toss the bread with the remaining 2 tablespoons oil. Grill for 4-5 minutes, turning frequently, until the bread is toasted on all sides. - Combine tomatoes, cucumber, bread, and mint in a large bowl. Toss with dressing. Season with salt and pepper. Sprinkle with cheese.
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