Grilled Greek Panzanella Salad
Prep Time 20 min
Cook Time 5 Min
Servings 6 servings
Difficulty Easy
Ingredients
- 1/2 cup Crisco® Pure Vegetable Oil
- 2 tbsps. fresh lemon juice
- 2 tsps. minced fresh garlic
- 4 to 6 (1-inch) thick slices rustic sourdough or Italian bread
- 6 Roma tomatoes
- 1 English cucumber
- 1 tbsp. chopped fresh mint
- 3/4 tsp. salt
- 1/2 tsp. coarsely ground pepper
- 1/2 cup crumbled Feta cheese
Directions
- Step 1
WHISK 1/4 cup oil, lemon juice and garlic in medium bowl until blended.
- Step 2
HEAT grill to medium-high heat. Brush both sides of bread with remaining 1/4 cup oil. Grill 2 to 3 minutes per side or until lightly browned.
- Step 3
CUT grilled bread into 1-inch cubes to make about 6 cups.
- Step 4
COMBINE bread cubes, tomatoes, cucumber and mint in large bowl. Sprinkle with salt and pepper. Drizzle with dressing. Toss until evenly coated. Top with cheese.
Serving size
(1/6 of recipe)
- Calories 250
- Calories from Fat140g
- Total Fat 17g
- Saturated Fat 3g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 0g
- Cholesterol 5mg
- Sodium 250mg
- Potassium 0mg
- Total Carbohydrates 22g
- Dietary Fiber 2g
- Sugars 5g
- Protein 0g
- Vitamin A 0%
- Vitamin C 0%
- Vitamin D 0%
- Calcium 0%
- Thiamin 0%
- Niacin 0%
- Zinc 0%
- Riboflavin 0%
- Iron 0%
*Percent Daily Values are based on a 2,000 calorie diet