Pan Bagna Recipes

Ingredients :

6 ounces feta cheese

1 medium green bell pepper, halved, cored and thinly sliced

1 medium red bell pepper, halved, cored and thinly sliced

4 tomatoes, halved, cored and coarsely chopped

1 small red onion, peeled, halved, and thinly sliced

1 medium cucumber, peeled, seeded, and coarsely chopped

3 ounces Kalamata or other Greek black olives, pitted and chopped

1/2 cup chopped walnuts

1/2 cup finely sliced parsley

1 tsp dried Italian herb blend

1 clove garlic, minced

3 tbsp olive oil

3 tbsp red wine vinegar

salt and black pepper to taste (optional)

4 round hard rolls

fresh basil leaves (optional)

1. Crumble feta cheese into a mixing bowl. Add green and red peppers, tomatoes, onion, cucumber, olives, walnuts, parsley, herb blend, garlic, oil, and vinegar. Toss lightly until well combined. Season to taste with salt and pepper, if desired. Set aside.
2. Cut off top third of each roll with bread knife. Pull out soft insides of each roll to form an indentation; fill with salad and replace tops, pressing down lightly with your hand. Serve remaining salad alongside each with a garnish of fresh basil leaves, if desired.

Serves 4

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