Recipes - print - Greek-Style Panzanella Salad

Greek-Style Panzanella Salad - Recipe

The addition of feta cheese and kalamata olives gives this panzanella salad a Greek flair. Panzanella can be served as a side dish but it is also perfect to serve as a light lunch or supper.
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Greek-Style Panzanella Salad Recipe
  • Heat 3 tablespoons of olive oil in a large skillet. Add the cubed bread, sprinkle lightly with salt, and cook over medium-low to medium heat until nicely browned (5 to 10 minutes), tossing frequently. If needed, add more oil while browning.
  • In a large bowl, combine the peppers, cucumber, tomates, and onion. Toss gently to combine.
  • Combine all the vinaigrette ingredients, except for the olive oil, in a bowl and whisk together.
  • While continuing to whisk, add the olive oil; whisk until the oil is mixing in completely.
  • Pour the vinaigrette over the vegetables. Add the cheese, olives, and bread crumbs; toss gently until everything is lightly coated with the vinaigrette.
  • Allow the salad to set at room temperature for 30 minutes before serving, allowing flavors to blend together.
  • Serve at room temperature.
Prep Time: 45 minutes
Cook Time: 15 minutes
Servings: 6
-3 tablespoons olive oil (may need extra)
-1 loaf French bread - cut into 1-inch cubes (approx. 6 cups)
- Kosher salt
-1 red bell pepper
-1 yellow bell pepper
-1 cucumber - seeded, cut in 1/4-inch slices (do not peel)
-1 pint cherry tomatoes (or grape tomatoes)
-1/2 red onion - sliced thin
-8 ounces feta cheese - cut into 1/2-inch cubes
-1/2 cup kalamata olives - pitted
-2 cloves garlic - minced
-1 teaspoon dried oregano
-1/2 teaspoon Dijon mustard
-1/4 cup red wine vinegar
-1 teaspoon salt
-1/2 teaspoon black pepper - fresh ground
-1/2 cup olive oil