Greek Panzanella Salad Recipe

A white bowl of panzanella salad with toasted bread.

5 from 4 votes

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 side ready when you are.

Prep Time20

Cook Time15

Total Time35

Course: Salad

Cuisine: Greek

Diet: Vegetarian

Servings:

Calories: 416kcal

Author: Linda

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 1/4 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 1/8 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

You can make this ahead of time by completing all the steps until adding the croutons and feta to the salad mixture. Simply store the salad and cheese in the fridge, and keep the croutons in a plastic bag until ready to serve.

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.

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