Greek Panzanella

Course Salads

Ingredients in this Recipe

1 pint cherry or grape tomatoes (I used a mixture of yellow, red, and green)
1 tablespoon sherry vinegar
1/2 bell pepper, thinly sliced
1/2 cucumber, peeled, seeded and diced
1/3 cup kalamata olives, halved
1/3 cup olive oil
1/4 cup mixture of fresh flat leaf parsley and/or oregano, not packed
2 cloves fresh garlic, minced
2 ounces feta cheese, sliced
3/4 teaspoons fleur de sel, divided (1/2 tsp or less, divided, if using regular salt) and you may want to start with less depending on salt levels in your olives, feta and bread
4 to 5 slices ciabatta or rustic bread, stale or fresh, cubed

See Full Recipe at Food52