When you need a fresh twist on salads, this Greek Panzanella Salad delivers in under 40 minutes. Prep ahead, keep the bread separate, and you’ve got a standout salad ready when you are.
Panzanella, or “bread salad,” is anything but boring. (Though I have to admit, this awesome Vietnamese Steak Salad is pretty exciting too!)
When I think of salads, I usually picture bland lettuce, tasteless tomatoes, and the dreaded diet food. But this salad is different. With buttery bread and a delicious dressing, it definitely strays from the healthy salad category. Think of it more as a side dish that tastes amazing rather than a typical salad. And while you’re at it, don’t forget to check out our all-time reader’s favorite: Greek tzatziki sauce—another must-try!
Table of Contents
Origin of Panzanella
The recipe for Panzanella has its origins in Italy, specifically in the region of Tuscany. Panzanella is a traditional Italian bread salad that was originally created as a way to use up stale bread. The dish combines day-old bread, typically soaked in water or dressed with olive oil and vinegar, with fresh, seasonal vegetables like tomatoes, cucumbers, onions, and sometimes basil.
Reasons to Love This Greek Salad
- Greek Panzanella Salad is packed with fresh, vibrant veggies, making it a refreshing change from heavier dishes.
- You can prep Greek Panzanella Salad ahead of time, making it a stress-free option for entertaining or meal planning.
- This salad is a great way to use up leftover bread, reducing waste and creating something delicious.
Recipe Ingredients
- Feta Cheese: Creamy and just the right amount of salty, feta is like the perfect finishing touch.
- Dijon Mustard: A little Dijon adds a subtle heat and a creamy texture to the vinaigrette.
- Dried Oregano: This herb brings that warm, earthy flavor to your salad.
For a full list of ingredients and amounts, see the recipe card below.
Variations
- Winter Veggie Twist: Try swapping the cucumbers, peppers, and tomatoes with roasted Brussels sprouts and squash for a cozy winter version. It adds a warm, hearty touch, making the salad perfect for colder days while still delicious.
- Garnish Options: Try sprinkling some fresh herbs like parsley or basil over the top—it adds a pop of color and freshness. You could also crumble a little extra feta or drizzle some balsamic glaze for that perfect blend of tangy and creamy.
How to Make Greek Panzanella Salad
For the Croutons
Step #1: Preheat your oven to 400°F (200°C).
Step #2: Heat a large sauté pan over moderate heat. Add ⅛ cup of the butter and cook until it foams and then turns clear and brown in color. Add half of the bread pieces and toss with the browned butter. Transfer to a baking sheet. Repeat with the remaining butter and bread pieces.
Step #3: Arrange the bread on the baking sheet in a single layer, then bake for 10-15 minutes, or until the bread is golden and crispy on the outside but still soft in the center. Let cool.
For the Vinaigrette
Step #1: In a small bowl, whisk together the mustard, vinegar, olive oil, pepper, garlic, and dried oregano.
For the Salad
Step #1: Combine the cucumber, peppers, tomatoes, onion, and olives in a large bowl. Pour the vinaigrette over the top and toss to coat. Once the bread has cooled, fold the croutons along with the feta cheese into the salad mixture. Let sit for 15 minutes so the croutons can absorb some of the dressing. Enjoy!
Expert Tips
- Use Day-Old Bread for Croutons: Using slightly stale, day-old bread helps the croutons achieve an even better crunch without becoming too hard, making them perfect for soaking up the vinaigrette.
- Toast Garlic for a Milder Flavor: If raw garlic is too strong for your taste, lightly toast it in a pan before adding it to the vinaigrette. This will mellow the flavor while still adding depth.
FAQs
For the croutons, a crusty, artisan-style bread like sourdough or a baguette is ideal. The firm texture holds up well when toasted, resulting in perfectly crunchy bread cubes that soak up the vinaigrette without turning soggy.
For extra flavorful croutons, you can toss the bread cubes in melted butter mixed with garlic powder, herbs, or grated Parmesan before toasting.
Storage Info
To store Greek Panzanella, place it in an airtight container in the refrigerator, where it will stay fresh for up to 2 days. However, for the best texture, store the croutons separately to prevent them from getting soggy.
More Delicious Salads You’ll Love
Greek Panzanella Salad Recipe
Ingredients
For the Croutons
- 1/4 c. unsalted butter - divided
- 1 small loaf crusty bread - cut into bite-sized pieces
For the Vinaigrette
- 1/2 teaspoon Dijon mustard
- 1/4 c. red wine vinegar
- 1/2 c. extra virgin olive oil
- 1/2 tsp. freshly ground black pepper
- 2 cloves garlic - minced
- 1/2 tsp. dried oregano
For the Salad
- 1 English cucumber - halved, seeded, and sliced ¼ inch thick
- 1 red bell pepper - chopped
- 1 orange bell pepper - chopped
- 1 pint grape tomatoes - halved
- 1/2 red onion - sliced
- 1/2 c. kalamata olives - pitted and halved
- 1/2 lb. feta cheese - cut into bite sized pieces
- Kosher salt
Instructions
For the Croutons
- Preheat your oven to 400°F (200°C).
- Heat a large sauté pan over moderate heat. Add ⅛ cup of the butter and cook until it foams and then turns clear and brown in color. Add half of the bread pieces and toss with the browned butter. Transfer to a baking sheet. Repeat with the remaining butter and bread pieces.
- Arrange the bread on the baking sheet in a single layer, then bake for 10-15 minutes, or until the bread is golden and crispy on the outside but still soft in the center. Let cool.
For the Vinaigrette
- In a small bowl, whisk together the mustard, vinegar, olive oil, pepper, garlic, and dried oregano.
For the Salad
- Combine the cucumber, peppers, tomatoes, onion, and olives in a large bowl. Pour the vinaigrette over the top and toss to coat. Once the bread has cooled, fold the croutons along with the feta cheese into the salad mixture. Let sit for 15 minutes so the croutons can absorb some of the dressing. Enjoy!
NOTES
Nutrition
This is really gorgeous! I sometimes think salads are boring too, but definitely not this beauty. We’d love for you to share it with us a Saturday Night Fever tonight if you are so inclined 🙂 Have a great weekend!
Hello! I’m Lori from Lori’s Culinary Creations and am part of your SITS girls tribe!!! So happy!! I look forward to getting to know you and your blog. I’ve followed you on all social media so I don’t miss a beat! Have a great day.
Hi, Lori! Thanks so much for following along – I spent some time checking out your site yesterday. Glad to be following you! 🙂
Hi Anetta,
I wanted to drop in and say hello, as I’m a new member of your SITS tribe. I can’t wait to read your posts.
By the way, this looks amazing. I can’t wait to try this recipe!
Hi, Jennifer! Thanks so much for stopping by. Looking forward to following you!
First, I am popping by from the SITS tribe and oh so glad I did! This salad looks amazing!! Will be trying it one night this week! YUM Second, your blog looks beautful. I love the whole look. I am hoping to update and yours inspiring me!! Look foward to seeing more of your recipes!! Following on all your socail media as well . Tata
Hi, Kat! Thanks so much for the kind words. I loved this Panzanella, so easy and really yummy 🙂 I’m always thinking about updating… can’t seem to leave well-enough alone!
What a beautiful salad! Stopping by to say “Hi” from the SITS Tribe Building Challenge. Beautiful site you have here!
Thanks so much, Sarah! I wonder how much it counts as a “salad”, but it’s totally yummy 🙂