Why, oh why, have I waited this long to try panzanella? In case you are unfamiliar, panzanella is bread salad that has Italian origins. It’s a very adaptable meal that is easily altered based on the ingredients you have around and what your taste buds fancy. I have seen lots of variations and they all sound pretty great but none had compelled enough to actually try it. When I saw this Greek version, it went onto the next week’s menu immediately. I have to say it more than exceeded my expectations. I wouldn’t exactly call it healthy since it is, after all, a bread salad and it uses a good deal of olive oil. However, it is a really great way to get a lot of vegetables into a meal. Tomatoes, bell peppers, cucumber, red onion and olives – plus feta cheese! Yum yum. I thought this would be a meal that I really liked and Ben was indifferent to, but he was equally impressed. It does make a large quantity but I am so glad we didn’t halve it. I had it as leftovers for lunch and even though the bread was a bit soggy the second day, it still tasted fantastic. Now I’m super motivated to try more variations of panzanella. Bring it on!