I became addicted to real Greek salads on a vacation in Greece two years ago. In our house, we are always using ciabatta to mop up the delicious tomato-and-oregano infused olive oil in the bottom of our bowls. So I applied the Italian panzanella concept here, first warming the bread and then mixing the tomatoes with it first to draw out their juices a bit. When the cherry tomatoes are just at their peak, the other Greek salad ingredients are, too--a perfectly seasonal combination!

Share: