Greek Panzanella Salad with Fried Goat Cheese Balls
Classic Greek salad meets summer panzanella, plus fried goat cheese balls! Yum.
Classic Greek salad meets summer panzanella, plus fried goat cheese balls! Yum.
- 1/4 tsp garlic powder
- 1 tsp honey
- canola oil for frying
- 1/4 tsp oregano
- 1/4 cup plain breadcrumbs
- 2 tbsp red wine vinegar
- 2 tsp dijon mustard
- 1/2 tsp salt divided
- 3 tbsp olive oil divided
- 1/4 cup sliced kalamata olives
- 1/4 cup thinly sliced red onion
- 3 1/2 cups cubed ciabatta bread (i used asiago ciabatta, but
- 5 oz goat cheese
- 1/2 cup panko breadrumbs
- 1/4 cup loosely packed basil leaves
- 2 large ripe tomatoes but into six wedges
- 8 cherry tomatoes halves
- Carbohydrate 26.7161370223986 g
- Cholesterol 27.99515406125 mg
- Fat 15.5337969090522 g
- Fiber 5.22997412572666 g
- Protein 12.8080922937208 g
- Saturated Fat 8.0565267575778 g
- Serving Size 1 1 people (417g)
- Sodium 404.289268433657 mg
- Sugar 21.486162896672 g
- Trans Fat 1.05013500295107 g
- Calories 287 calories
Step-by-step
- Preheat oven to 350 degrees. Add bread to a medium sheet pan. Drizzle with 1 tablespoon olive oil. Use hands to toss the bread and coat in the oil. Sprinkle with 1/4 tsp salt. Toss one more time. Bake for 10-12 minutes until slightly golden brown.
- Divide the goat cheese into eight pieces. Roll each one into a ball.
- Add panko, plain breadcrumbs, 1/4 tsp salt, 1/4 tsp garlic powder, and 1/4 tsp oregano to a small bowl. Mix to combine.
- Dip each ball into egg, drip off excess. Dredge in bread crumbs mixture. Dip back in egg, then back in panko. Make sure to get all excess breadcrumbs and egg off each time. Repeat with remaining goat cheese balls. When they are all breaded, pop in the freezer to chill while you prepare everything else.
- Add bread, tomatoes, onion and olives to a large serving bowl. Toss.
- Whisk red wine vinegar, dijon and honey together in a small bowl. Slowly whisk in 2 tablespoons olive oil. Season to taste with salt and pepper. Drizzle the vinaigrette over the tomato and bread mixture. Toss until completely coated. Set aside.
- Add enough oil to a small saucepan to go up 3/4 of the sides. Heat to 350 degrees. (I kept mine at a medium heat). Once the oil has come to temperature fry goat cheese balls until golden brown. Do not overcrowd the pan. Drain on paper towels.
- Add goat cheese balls and basil to the salad mixture. Gently toss. Serve!
My Summertime Escape: A Greek Panzanella Adventure
The sun beat down on my shoulders, the scent of salty sea air mixing with the sweet perfume of blooming jasmine. I was in Santorini, Greece, on a much-needed vacation, escaping the relentless demands of my job as a marketing executive. The hustle and bustle of city life felt a million miles away. Each day was a journey into pure bliss – breathtaking sunsets, exploring ancient ruins, and indulging in the freshest, most flavorful food imaginable. It was amidst this idyllic setting that I discovered the inspiration for this recipe: a vibrant, summery Greek Panzanella Salad with crispy fried goat cheese balls.
This salad is more than just a meal; it's a taste of the Greek islands, a culinary postcard from a sun-drenched paradise. It's a joyous fusion of textures and flavors, a delightful dance between the crispness of the panzanella bread, the juicy burst of ripe tomatoes, and the creamy, salty tang of the fried goat cheese. The simple yet elegant vinaigrette ties it all together, a perfect harmony of red wine vinegar, Dijon mustard, and honey, complemented by a generous drizzle of fragrant olive oil. I've always been a lover of Mediterranean cuisine, its simplicity and emphasis on fresh, seasonal ingredients resonating deeply with my own approach to cooking. But this salad, this particular combination of flavors and textures, transcended even my high expectations.
The Inspiration Behind the Dish: The idea for this salad struck me during a leisurely lunch at a charming taverna overlooking the Aegean Sea. The owner, a warm and welcoming woman with eyes that sparkled like the sea itself, presented me with a traditional Greek salad – simple, yet stunningly delicious. The combination of juicy tomatoes, crisp cucumbers, Kalamata olives, and creamy feta cheese was incredibly refreshing. I’d always loved a good panzanella, a hearty Italian bread salad, but I never thought to combine the two. Yet there was something undeniably magical about the way the sun-drenched tomatoes, salty olives, and fragrant herbs seemed to harmonize flawlessly with the slightly stale yet delightfully textured bread.
That very evening, inspired by the taverna's wonderful salad, I decided to create my own adaptation, adding the delightful twist of fried goat cheese balls. The salty, crumbly goat cheese, expertly fried to a golden brown, offers a delightful contrast to the refreshing salad. It's a luxurious addition that elevates the simple dish to something truly extraordinary. I found the perfect asiago ciabatta from a local bakery, perfectly complementing the flavors of the other ingredients. And of course, fresh basil, plucked from a nearby herb garden, added a wonderful aroma to this already heavenly experience.
A Taste of Home, Anywhere: Since my return from Greece, I've recreated this salad countless times, and it has become a firm favorite in my kitchen. It's the perfect dish for a warm summer evening, a delightful appetizer for a dinner party, or a satisfying lunch enjoyed in the garden. The beauty of this salad lies in its adaptability. Feel free to experiment with different types of bread, tomatoes, herbs, and cheeses. The possibilities are endless! The most important thing is to use fresh, high-quality ingredients, and let the natural flavors shine through. This recipe is a reminder that even the simplest of dishes can be extraordinary when made with love and a touch of inspiration.
More than just a salad, it’s a journey: Making this salad is not just about following a recipe; it's about recreating a moment, a feeling, a taste of a faraway land. It's about bringing a little bit of the Greek islands into your own kitchen, transforming an ordinary meal into an extraordinary experience. So, gather your ingredients, put on some Greek music, and let the aromas transport you to a sun-kissed paradise. Enjoy the journey!
