Greek Panzanella from Ina Garten:
Good olive oil
1 small French bread or boule, cut into 1-inch cubes (6 cups)
Kosher salt
1 hothouse cucumber, unpeeled, seeded, and sliced 1/4-inch thick
1 red bell pepper, large diced
1 yellow bell pepper, large diced
1 pint cherry or grape tomatoes, halved
1/2 red onion, sliced in half rounds
1/2 pound feta cheese, cut in 1/2-inch cubes
1/2 cup kalamata olives, pitted
For the vinaigrette:
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon Dijon mustard
1/4 cup good red wine vinegar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup good olive oil
Heat 3 tablespoons olive oil in a large saute pan. Add the bread cubes and sprinkle with salt; cook over low to medium heat, tossing frequently, for 5 to 10 minutes, until nicely browned. Add more olive oil as needed.
Place the cucumber, red pepper, yellow pepper, tomatoes and red onion in a large bowl.
For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, 1 teaspoon salt and the pepper in a small bowl. While still whisking, add the olive oil and make an emulsion. Pour the vinaigrette over the vegetables. Add the feta, olives and bread cubes and mix together lightly. Set aside for 30 minutes for the flavors to blend. Serve at room temperature.
Soft Wrap Bread
3-31/4 c. flour
1 1/2 c. boiling water
1/2 c. potato flakes or buds
1 1/4 t. salt
2 T. vegetable oil
1 t. instant yeast
Place 2 cups of the flour into a bowl. Pour boiling water over flour, stir until smooth, cover and set aside for 30 minutes. In a separate bowl, wisk together potato flakes and 1 cup of remaining flour. with the salt, oil, and yeast. Add to cooled flour/water mixture. Knead together for several minutes to form a soft dough. ( I just used the kneading hook on my Kitchen Aid mixer for about 5 minutes). Let the dough rise, covered for 1 hour (or 2 if you have the time). Divide the dough into 8 pieces, cover and let rise for 15-30 minutes. (the longer it rises the fluffier it will be after you cook it...) Roll each piece into a 7-8 inch circle and DRY fry them about 1-2 minutes per side in a medium hot saute pan. Stack on a wire rack to keep soft and warm.
*These were so good with just butter or butter and honey.... I ate a LOT of them plain.. Next time I will double the recipe to have some leftover to snack on... :)
Chicken and Yogurt Sauce:
Chicken:
4 cloves garlic, smashed
Juice of 1 lemon
2 t. red wine vinegar
2 T extra virgin olive oil
2 heaping T of plain greek yogurt (found in the grocery store)
1 T dried oregano
salt and pepper
4 boneless skinless chicken breasts
Combine garlic, lemon juice, vinegar, olive oil, yogurt, oregano, and salt and pepper. Wisk until mixed well. Add chicken, cover, and refridgerate for at least an hour. Cook the chicken as desired (grilled, skillet, or broiler), until cooked through. Slice and serve on pitas with yogurt sauce (recipe to follow), diced tomato's, and diced red onions.
Cucumber Yogurt Sauce:
16 oz. plain greek yogurt
1/2 hothouse cucumber, peeled and seeded
2-3 cloves garlic finely minced
1 t. red wine vinegar
salt and pepper
a squeeze of fresh lemon juice
splash of extra virgin olive oil
Shred cucumber and squeeze in paper towels to get out all of the moisture that you can. Mix together with all of the rest of the ingredients and drizzle lightly with olive oil. refridgerate for at least 30 minutes.
*start with 1 clove of garlic and work up from there to taste.
