Recipe: Greek Panzanella
Ingredients
- 1 (12- to 16-ounce) loaf artisan bread
- 1/2 medium red onion 3 pounds heirloom tomatoes (2 to 3 large) 1 cup pitted Kalamata olives
- 1/2 cup extra-virgin olive oil
- 1/4 cup freshly squeezed lemon juice
- 2 tablespoons coarsely chopped fresh oregano leaves 1/2 teaspoon kosher salt Freshly ground black pepper
- 6 ounces feta cheese, crumbled
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