Newspaper article Pittsburgh Post-Gazette (Pittsburgh, PA)

Greek Matzo Panzanella

Newspaper article Pittsburgh Post-Gazette (Pittsburgh, PA)

Greek Matzo Panzanella

Article excerpt

An unusual and nifty way to use matzo is based on the famous Tuscan salad in which bread chunks soak up the salad's juices. This panzanella is great for a light lunch.

Salad

2 tablespoons extra-virgin olive oil

4 to 6 sheets matzo

Kosher salt and freshly ground black pepper, divided

2 cups watercress, large stems removed

1 pint basket cherry tomatoes, halved (2 cups)

1 hothouse cucumber, halved lengthwise, sliced inch thick

1 cup crumbled feta

1 cup Kalamata black olives, pitted

1 cup thinly sliced red onion, crisped in ice water 15 minutes, drained and patted dry

Vinaigrette

1 garlic clove, minced

2 teaspoons dried oregano

2 tablespoons fresh lemon juice

teaspoon honey

cup red wine vinegar

cup extra-virgin olive oil

Preheat oven to 400 degrees. Line two baking sheets with foil. …

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