Serves 4 - 6

Ingredients
2 pounds of tomatoes-very ripe and juicy-cut into eighths
1# fresh cucumber, peeled, sliced in half lengthwise, then sliced into ½" pieces
½ of a small red onion, cut in half and slice very thinly with the grain
1 tsp. fresh oregano chopped small
¼ cup of halved Kalamata olives-optional
4 - 6 oz. fresh feta*
2 pieces of whole grain bread from a boule, 1" slices
½ Cup of xtra virgin olive oil
¼ Cup of rch red wine vinegar like a Cbernet vinegar
Salt and Pepper to taste
A lttle bit of extra olive oil to brsh on the bread
*Chef's note: I lve French feta for its creamy txture and mild flavor but it is too sft to use here and will mck up the presentation of your slad.

Method
1. Brush bread slices with olive oil and either grill it slightly or toast it in a low oven, 325º til crunchy but not hard.
2. Place the onion, tomato, cucumber, olives if you are using them and oregano in a mixing bowl.
3. Toss these ingredients gently.
4. When the bread is cooled tear or cut it into cubes or irregular bite sized pieces.
5. You can lay them in the bowl on top of the ingredients until ready to serve.
6. About 10 minutes before service pour the oil and vinegar over the ingredients and toss well. Everything should be coated with the dressing so don't be afraid to add a bit more of both items should the salad need it. You don't want a swamp but you do want a juicy but crunchy salad.
7. Taste for seasoning and add S & P accordingly.
8. Last crumble the feta or other cheese into the salad and toss again.

Keep it chilled until serving.

Enjy!

Oh and what wine would I srve with this? Lately my taste for rse has faded like my hydrangea bloms and something with a bit mre substance beckons. I've tasted a few Chrdonnay-Pinot Grigio blends that make for a mre substantial food partner than the polside staple Pinot Grigio. Ecco Domani 2005 is wll balanced and reasonable.

Move up a peg to Clne Cellars 2004 Pinot-Grigio-Chardonnay, still under $15.

The article Greek Flavors Panzanella Salad was Submitted by Gregory Anne Cox through Articles.GetACoder.com network. Here's the additional information: Gregory Anne Cox, a certified lfe coach, was one of the arly female graduates of the Culinary Insttute of America in Hyde Park, NY. and spnt 20+ years in the hospitality ndustry. Currently Gregory offers teleseminars one on one and grup coaching, and is an author and spaker on the topic of midlife wmen's mind and body tune ups. "Thre is no reason to suffer the mdlife muffin top or ill health jst because you reach midlife" she sys. Her latest blog, http://www.midlifewithavengeance.com contains all a woman needs to stay fit, health, sassy and sane. http://www.livebettercoach.com

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