Greek Panzanella with Fried Goat Cheese Balls

Greek Panzanella with Fried Goat Cheese Balls

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The day has come! The six tomato plants we (and when I say we, I mean Kevin) harvested back in May are finally producing bright red, juicy, and irresistibly sweet tomatoes. We’ve had them on BLTs, but today’s Greek Panzanella with Fried Goat Cheese Balls is officially the first recipe to utilize them.

Category Light Meals

Recipe Ingredients

3 1/2 cups cubed ciabatta bread (I used asiago ciabatta, but you can use whatever good-quality bread is your favorite!)

1/2 tsp salt, divided

3 tbsp olive oil, divided

5 oz goat cheese

1/2 cup panko breadrumbs

1/4 cup plain breadcrumbs

1/4 tsp garlic powder

1/4 tsp oregano

1/4 cup thinly sliced red onion

1/4 cup sliced kalamata olives

1/4 cup loosely packed basil leaves

2 large ripe tomatoes, but into six wedges

8 cherry tomatoes, halves

2 tbsp red wine vinegar

2 tsp dijon mustard

1 tsp honey

Canola oil for frying

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