Greek-Style Panzanella Salad Recipe

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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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Servings:

Ingredients

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
VINAIGRETTE:
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

Directions

PREP

45 mins

COOK

15 mins

READY IN

1.5 hrs

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.

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Greek-Style Panzanella Salad Recipe Reviews

greekstyle panzanella salad

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Reviewed By CountryGirlAtHeart

"This was a great salad. We had it at some friends' house this last weekend and she sent me the link to it last night. Serve it with a steak and you have a perfect meal."