I could eat a Greek panzanella salad every day. Really.
It satisfies my tastebuds and my palate.
My mouth’s desire for tangy, crunchy, chewy…and healthy.
What is Greek Panzanella Salad?
Traditionally, panzanella is a Tuscan salad using fresh vegetables, old bread and anchovies. I have varied this recipe to be a Greek Panzanella salad because I am obsessed with feta cheese and Kalamata olives.
Seriously, you could use any briny addition such as capers or another type of olives and get the same effect. And, any combination of vegetables could be an interesting take on this salad as well.
Perfect Salad for Stale Bread
Best of all, it’s a great way to use day old bread. If you don’t have an old bread loaf to finish off, then you can buy a new one and toast the bread cubes using my Stove Top Crouton recipe.
Toasting will make the bread a bit sturdier so it can absorb the dressing without melting or disintegrating in the salad.
This Greek Panzanella salad can sit at room temperature while the flavors meld together. It only gets better when it sits on the counter for a half an hour or so!
(After the meal is done, refrigerate your leftovers, please!)
- A pint of Grape tomatoes, cut in half
- 1 English cucumber (seeded and quartered)
- ½ small Red onion, thinly sliced
- 1 Yellow pepper, chopped into ½ “ dice
- 1 Red pepper, chopped into ½” dice
- 1 cup Kalamata olives (pitted and cut into halvees)
- 4 ounces Feta cheese (cut into 1/2 “ cubes)
- 1 teaspoon Dried oregano
- ½ large loaf French bread (or 1 small loaf), cut into 1” cubes
- 1 large lemon, juiced
- ¼ cup of good olive oil
- kosher salt
- Prepare the vegetables accordingly.
- Add dressing and toss.
- Serve at room temperature.
Nutrition Information:Yield: 4 servings Serving Size: 1
Amount Per Serving:Calories: 363 Total Fat: 31g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 22g Cholesterol: 27mg Sodium: 734mg Carbohydrates: 18g Fiber: 3g Sugar: 6g Protein: 7g
Written by: Jill Castle, MS, RDN
Published on: August 5, 2015
Updated on: June 20, 2019