My gal Michelle and I are both avid followers of Tracy Shutterbean and her food, family, and boozy adventures. The day Tracy posted about this Grilled Greek Panzanella, Michelle and I went nuts! Within 1 day, we were at my place, chopping away in anticipation of enjoying a cool crunch on a hot summer day.
Intense New York City summer weather means salad for dinner. A big honking salad with lots of bread cubes and raw veggies, salty feta, and “evoo”.
Store-bought hummus and tzatziki add an easy Mediterranean touch with a bit of protein. It makes a huge difference (aesthetically) to scoop the dips into ramekins or little bowls and embellish with your own spices i.e. adding extra paprika on top of the hummus.
Giant salad. Bread. Dips. A chilled bottle of white. And a small scoop of Steve’s Blackberry Honey (vegan) ice cream to finish.
Catch the recipe over at Tracy’s blog. We used a whole wheat French Bread, but you should use whatever bread strikes you (I imagine a white seeded bread would be nice!). We lightly toasted the bread on the stove top. And we used fresh basil instead of oregano.
Tracy served her salad with lamb meatballs and grilled eggplant. YUM!
Now get chopping and eat a giant bowl of this deliciousness! Makes great lunch leftovers, too.
Figsinmybelly 
One Response to “Shutterbean’s (and Ina’s) Greek Panzanella”