• ½ loaf of your favorite Gorge-baked bread, cut into thick slices(two-day old is fine)
  • 1 zucchini, cut in long, thick slices
  • 1 spring onion, cut in thick round slices
  • 3 figs, cut in half
  • 2 mild peppers, cut in half lengthwise and seeded
  • 1 small head fennel, cut in half
  • Tomatoes heirloom, cherry or otherwise (sometimes hard tofind at our farmer’s market until August)
  • Arugula or other spicy green
  • Crumbled feta cheese
  • ½ cup Olive oil
  • ¼ cup vinegar
  • 1 tbl minced fresh oregano
  • 1 tsp sugar
  • 1 tsp dijon mustard
  • salt and pepper


Place the bread, zucchini, onion, peppers, fennel and figs in a large bowl, and drizzle and toss with olive oil, salt and pepper. Grill the vegetables and bread over a hot charcoal grill until tender and covered with nice grill marks. Set them aside in a single layer on a sheet pan until cool. Then cut them into bite size chunks, and toss them with a generous amount of the vinaigrette. Add crumbled feta, cubed tomatoes and arugula leaves just before serving.

Whisk all dressing ingredients together with a fork.

Added Friday, June 12, 2015