Greek Panzanella

A couple of weeks ago we were having company over for dinner. I always analyze and then over analyze what I should make when people come to dinner. I never know if our way of eating will satisfy someone else's taste, so I get a little crazy about it.
I think about food all the time anyway, so I really just spend too much time thinking, planning, undoing my plans, and re-planning.

It's a process.

I finally narrowed it down to a menu that would savor the last of summer fall-ish type dinner. Since we were still enjoying 90+ degree days and all my favorite summer foods were still readily found at the farmers market, we went with the summer menu.

I wanted to try this Greek twist on The Barefoot Contessa's Panzanella, because the original version is a crowd pleaser that we love.
It turned out to be the perfect choice. Everyone was really happy with this dinner. Phew!

* note--I always toast my bread cubes in the oven, drizzling them with a little bit of olive oil, to get them nice and crisp and also to reduce some of the fat in this meal. I also reduce the amount of oil in the dressing.

Recipe for Greek Panzanella
* I used black olives instead of kalamata olives
* I toasted my bread cubes in the oven instead of sauteing them in oil- it uses less oil and gets them evenly crisped
*I reduced the amount of oil in the dressing by about half
* I left out the red onion