Greek Panzanella Salad

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Greek Panzanella Salad

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.

Prep Time15

Cook Time10

Total Time25

Servings: servings

Calories: 205kcal

Author: Lisa Longley

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

Nutrition