This week I have been all about no cook or minimal amount of cooking meals. Call it laziness or adapting my husband’s summer vacation lifestyle, but not much action has been happening on my stovetop. Through my couch potato-ing haze, I had a revelation. What is more no cook than a salad? A salad is easy to throw together any night of the week. But a salad that has big chunks of crusty bread as a main ingredient is something special. It isn’t a salad anymore. It’s a panzanella! (Said in an Italian accent). The fancy name makes it sound…fancy and complicated. But have no fear; it is easier to make than you think! Ingredients (Serves 4-5 as a side and 2-3 as a Main Dish) For the Salad: ½ English Cucumber, chopped 1 ½ Cup Tomatoes, diced ¾ Cup Black Olives, sliced 1 Shallot, thinly sliced ½ Cup Feta Crumbles 1 ½ Cup Croutons 1 Teaspoon Fresh Basil, chopped (optional) 1 Teaspoon Fresh Parsley, chopped (optional) For the Dressing: Juice of 1 Lemon (about a tablespoon) 1 Teaspoon Balsamic Vinegar 3 Tablespoons Olive Oil 1 Teaspoon Dried Oregano ½ Teaspoon Salt ¼ Teaspoon Pepper Note: Buying some pre-sliced canned …

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