I ate the entire thing myself. Not that I'm complaining.
I may have had a wee nap since this recipe's serving size is for four people. What's nice is this salad isn't heavy. You can absolutely use leftovers and day-old bread- which is actually better because it won't turn to mush when tossed with the creamy and light tzatziki dressing. The dressing is creamy, but light, and if you are worried about carbs, you can either make your bread cubes very small so they disperse throughout or very large--enough to pick out.
But is it really Panzanella if you don't eat the bread?
In the photo, I used leftover parmesan breadsticks which was incredible.
Notes: Olive oil is extra-virgin
GREEK PANZANELLA WITH TZATZIKI DRESSING
Ingredients: 3 cups large pieces of day-old Italian bread, 1 tbsp. olive oil, 1 cup chopped English cucumber, 1 cup quartered cherry tomatoes, 1 cup chopped yellow bell pepper, 1 tbsp. chopped parsley, 1/2 cup sliced Kalamata olives, 1/3 cup crumbled Feta. For the dressing: 1/2 cup prepared tzatziki, 1/4 cup milk, 1 tbsp. sour cream, 1 tsp. minced garlic, 1/2 tsp. sea salt, 1/2 tsp. pepper.
1. Heat olive oil in a skillet pan over medium heat until glossy. Add bread and fry until golden. Remove to cool.
2. Add bread to the bottom of a large bowl. Add tomatoes, cucumber, bell pepper, olives, Feta, and parsley.
3. Make the dressing: Whisk all ingredients together until emulsified or shake up in a jar.
4. Pour over the Panzanella and toss. Serve immediately, or set aside 20-30 minutes before serving to allow flavors to deepen.