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Greek Panzanella Salad

Here is my Greek Bread Salad using local seasonal Fall vegetables. If you cannot find Butterscotch pears you can substitute any pears in your area. The brown Bosc pear is a good substitute. Have fun with this recipe, you can also add any greens you like. 

Course Salad
Cuisine California Greek
45 minutes
Servings 10
Author Mary Papoulias-Platis

Ingredients

  • 2 pounds butternut squash, peeled, cut into medium dice
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon dried oregano
  • 2-3 teaspoons salt
  • 2 teaspoons pepper
  • 1/2 cup pomegrante seeds or more
  • 2 cups sourdough bread cubed
  • 1/2 cup walnuts, toasted
  • 1/2 cup green olives
  • 2-3 Butterscotch or Bosc pears

Instructions

  1. On a parchment lined sheet tray, spread out the butternut squash and toss with the olive oil, oregano, salt and pepper.

  2. Bake in a 350 degree oven until tender, but not mushy, about 30 minutes.

  3. Cut the bread into cubes, and place on a sheet tray. Sprinkle with olive oil,salt and pepper. Bake in a 400 degree oven until crispy, but soft inside. Cool.

  4. Once the squash and bread is cooled, combine them in a large bowl. 

  5. Add the pomegranate seeds, walnuts, olives, and Greek Herbal dressing (below) and fold in gently.

  6.  Adjust for seasonings. Sprinkle with dressing.