Greek Style Panzanella Salad

Two Pints Of Cherry Tomatoes Cut In Half

1/4 Cup Of Crumbled Feta Cheese

Three Slices Of Day Old Italian Bread Cubed

A Garlic Clove Minced

A Tablespoon Of Finely Diced Red Onion

A Teaspoon Of Dijon Mustard

Two Teaspoons Of Red Wine Vinegar

Two Teaspoons Of Finely Chopped Fresh Mint 

Two Teaspoons Of Finely Chopped Fresh Oregano

Two Teaspoons Of Finely Chopped Fresh Italian Parsley

1/2 Cup Of Olive Oil

1/4 Teaspoon Of Crushed Red Pepper Flakes

1/4 Teaspoon Of Ground Black Pepper

3/4 Teaspoon Of Sea Salt

Into a mixing bowl, add the garlic, the red onion, the Dijon mustard, the red wine vinegar, the mint, the oregano, the parsley, the crushed red pepper flakes, the black pepper, and the sea salt. Whisk until all of the ingredients are blended. While whisking, drizzle in the olive oil. Continue to whisk until the dressing is smooth and well blended.  Taste and add more sea salt, crushed red pepper flakes, and/or black pepper, if desired.

Add the tomatoes, the Italian bread cubes, and the feta cheese to the dressing. Mix gingerly until all of the ingredients are coated with the dressing. Let the salad sit at room temperature for 30 minutes before serving.

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