Panzanella Salad with Dilled Yogurt Dressing


Dressing: Combine all ingredients in a small bowl and refrigerate for 30 minutes to allow the flavors to meld together.

Salad: Preheat oven to 300°F. Spread the cubed bread onto a baking sheet and drizzle with olive oil and a pinch of salt. Bake until bread cubes are crunchy, about 20 minutes.

In a large mixing bowl, combine cucumber, tomatoes, onion, olive and feta cheese. Gently mix together.

Once the bread is done and cooled to room temperature, add to the vegetables and toss to combine.

Drizzle several tablespoons of the dressing over the top, toss, and serve. There should be leftover dressing that can be used as a dip for fresh veggies.

Recipe Credit

Beth Blessing (Organic Beth) has a Masters in Nutrition and is the co-founder of Green Bean Delivery. She is a mother of three that loves supporting family farms and searching for unique, artisanal products. Her goal is to help others eat better and live a more natural, holistic life through healthy recipes and practical tips. Follow her on Facebook: @OrganicBeth