Greek Panzanella with Biscuit Croutons
- Ingredients:15
- Servings:12
Greek Panzanella with Biscuit Croutons
- Ingredients:15
- Servings:12
- Calories per serving:
Turn potential food waste into a crowd favorite with biscuit croutons and fresh vegetables.
Ingredient
Croutons
| Ingredient | Weight | Measure |
|---|---|---|
| Vegetable oil | 8 oz | 1 cup |
| Oregano, dried | ---Value Not Available | 2 Tbsp |
| Kosher salt | ---Value Not Available | 1 Tbsp |
| Black pepper, ground | ---Value Not Available | 1 tsp |
| Garlic powder | ---Value Not Available | 1 tsp |
| Pillsbury™ Southern Style Frozen Dough Biscuit, 2.2 oz (06252), baked | 1 lb 10.00 oz | 12 each |
Assembly
| Ingredient | Weight | Measure |
|---|---|---|
| English cucumber, seeded, 1/4-inch thick sliced | 9 oz | 2 cups |
| Red bell pepper, large diced | 5 oz | 1 cup |
| Yellow bell pepper, large diced | 5 oz | 1 cup |
| Cherry tomatoes, halved | 9 oz | 1 1/2 cups |
| Red onion, slivered | 4 oz | 1 cup |
| Garbanzo beans, canned, drained and rinsed | 10 oz | 1 1/2 cups |
| Italian vinaigrette, prepared | 1 lb | 2 cups |
| Feta cheese, crumbled | 11 oz | 2 cups |
| Kalamata olives, pitted | 6 oz | 1 cup |
Instructions
- Croutons
Whisk together oil, oregano, salt, pepper and garlic powder in a large bowl.
Cut baked biscuits into approx. 1-inch cubes; add to bowl and toss to evenly coat.
Transfer to parchment-lined full sheet pan and bake as directed until crisp and lightly brown; allow to cool at least 10 minutes.
| Bake | Temp | Time |
|---|---|---|
Convection Oven* |
250°F |
35-40 minutes |
Standard Oven |
300°F |
40-45 minutes |
*Rotate pans baked in convection oven one-half turn (180°) after 17 minutes of baking.
- Assembly
Add cucumbers, bell peppers, tomatoes, onions and rinsed garbanzo beans to a large bowl.
Pour on vinaigrette and stir until well combined.
Add feta, olives and biscuit croutons then mix gently.
Allow to stand at room temperature for 30 minutes to let flavors blend; serve approx. 7 oz (1 1/2 cups) in bowl or on plate.
Recipe Tips
Add in extra or substitute vegetables you have on hand! Shredded kale, zucchini, squash, and fresh herbs such as parsley or dill are all great additions to this flexible salad.
Nutrition Facts
Nutrition facts are not available for this recipe
