This delicious Greek Panzanella Salad puts a Greek-inspired spin on a classic panzanella salad. It is comfort food and salad all at once in the perfect combination of flavors.
I love panzanella salad. Whoever first decided to put toasted bread into a pile of vegetables was a genius. Large cubes of toasted bread combine with tomatoes, cucumbers, and red onions and are tossed with the most delicious dressing.
This spin is a little bit silly as Greek Panzanella Salad isn’t something that truly exists. Panzanella is Italian-based, and of course, Greek cuisine isn’t. But the combination of the two couldn’t be more perfect. We are making some minor adjustments to the dressing, adding in feta cheese and tossing in some Kalamata olives. I could eat this salad for dinner a few nights a week all summer long.
Panzanella Salad
How to Make Greek Panzanella Salad
This Greek Panzanella salad is so delicious and comes together in just a few steps. For the full recipe including all measurements, see the recipe card at the bottom of the post.
- Toast the bread cubes. Heat oil in a large skillet, and then add the bread cubes and cook until browned.
- Make the dressing. Whisk together the ingredients for the dressing in a bowl, adjusting the seasonings to taste.
- Create the salad. In a large bowl, combine the chopped vegetables, dressing, and bread cubes. Toss and serve!
Toasting Bread
Toasting the bread cubes for this Greek panzanella salad recipe helps to remove the moisture from the bread. This helps the bread hold up better without getting soggy, and absorbs the delicious dressing. Toasting the bread takes just a few minutes, but stale bread that has been left on the counter overnight to dry out would also work for this recipe.
Best Bread for Panzanella Salad
Choose a thick, hearty bread to hold up well in your Greek panzanella salad. I used Italian; ciabatta, focaccia, or sourdough would also work well.
Serving and Storing
Serve this delicious salad right away for best results. You can serve it as a delicious entree or as a hearty side.
Leftovers should be stored in an airtight container in the refrigerator for up to five days. Know that over time the bread will get soggy and the vegetables will break down from the dressing. It will still be safe to eat, but may not taste as good as the fresh salad does. As always, be sure to use discretion with all leftovers.
Other Summer Salads
After you make this Greek panzanella salad, let me know what you think of it in the comments. I love hearing what you think of my recipes!
Greek Panzanella Salad
Ingredients
- 1 1/2 tablespoons olive oil
- 4 cups Italian bread cubed (about 6.5 ounces or 184.3 grams)
- 2 Roma tomatoes chopped
- 1 cucumber seeds removed and cut into slices
- 1/2 small red onion sliced
- 1 cup kalamata olives pitted and cut in half (130 grams)
- 4 ounces feta cheese cut into 1/2 cubes (113.4 grams)
Dressing
- 1/3 cup olive oil (66.7 grams or 78.9 ml)
- 2 tablespoons red wine vinegar
- 2 teaspoons lemon juice
- 2 garlic cloves minced
- 2 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Heat 1 1/2 tablespoons olive oil in a large skillet. Add the bread cubes, tossing often until browned, about 10 minutes.4 cups Italian bread, 1 1/2 tablespoons olive oil
- Whisk the ingredients for the dressing together in a small measuring cup or bowl. Taste the dressing and adjust seasonings as needed.1/3 cup olive oil, 2 tablespoons red wine vinegar, 2 teaspoons lemon juice, 2 teaspoon dried oregano, 1 teaspoon kosher salt, 1/4 teaspoon black pepper, 2 garlic cloves
- In a large bowl toss the tomatoes, cucumber, onion, olives, feta, and toasted bread. Add the dressing and toss to combine. Enjoy right away. Store leftovers in an airtight container in the refrigerator for up to five days.2 Roma tomatoes, 1 cucumber, 1/2 small red onion, 1 cup kalamata olives, 4 ounces feta cheese
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