Tzatziki Panzanella

This Greek inspired dish is a delicious side to any meal, and filling enough to work as the only side you’ll need. I especially love this with grilled steak or chicken. Enjoy!

Ingredients:

-1 small baguette of french bread (a loaf about 10″ long will work just fine!)

-1 red onion

-1/2 cup Tzatziki sauce (cucumber-yogurt sauce)

-2 Persian or English cucumbers

-1 oz (small handful) pitted olives (I use Nicoise or Kalamata olives)

-1 Tbsp Red Wine Vinegar

-1 Tbsp Sugar

Directions:

*Cut the baguette into large chunks (size of croutons)

*Halve, peel and thinly slice the onion.

*Halve the cucumbers lengthwise, then cut crosswise into 1/2″ pieces.

*Chop the olives.

*In a large bowl, combine cucumber, chopped olives, and 1 Tbsp of olive oil. Season with salt and pepper and stir to combine.

*In a non-stick, medium pan- heat a drizzle of olive oil on medium-high, until hot. Add the diced baguette, season with salt and pepper and cook, stirring often, for 7-9 minutes, or until browned and toasted.

*Transfer to a large bowl, add the cucumber mix and stir to combine. Wipe out the non-stick pan.

*In a small pot, combine the vinegar, sugar, and 1/4 c water. Season with salt and pepper. Whisk to combine.

*Add the sliced onion and heat to boiling on High.

*Once boiling, cook- stirring occasionally, 1 to 2 minutes or until onion is coated.

*Turn off the heat and set aside to cool for 10 minutes (at least).

*Save 1 Tbsp of the pickling onion liquid and drain the rest.

*Add the tzatziki, pickled onion and reserved pickled liquid to the bowl of cucumbers. Stir to combine.

*Enjoy!