Greek Panzanella Salad
User Reviews
5
3 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Course
Side Dish, Main Course, Salad, Snacks
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Cuisine
American, International, Vegetarian
Greek Panzanella Salad
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Greek Panzanella Salad made with cubes of crusty bread, tomatoes, cucumbers, chickpeas, artichoke hearts, peppers, olives, red onion, feta cheese, and a simple Greek salad dressing. This easy salad is a summer favorite!
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Ingredients
For the Salad:
- 1 ciabatta bread cut into 1-inch cubes (8-9 cups, or French bread
- 1 cup grape tomatoes red, halved
- 1 cup grape tomatoes yellow, halved
- 1 cucumber chopped, seedless
- 1 red bell pepper chopped
- 1 cup artichoke hearts drained, marinated, quartered
- 1 chickpeas 14 oz can, rinsed and drained
- 3/4 cup kalamata olives halved, pitted
- 1/2 red onion thinly sliced
- 1/2 cup feta cheese crumbled
- 1/4 cup basil chopped
For the Dressing:
- 2 tablespoons red wine vinegar
- 2 tablespoons lemon juice freshly squeezed
- 1 clove garlic minced
- 1/2 teaspoon oregano dried
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper freshly ground
- 1/2 cup olive oil
Instructions
- Preheat oven to 375 degrees F. Place the bread cubes on a large baking sheet. Place in the oven and bake for 10 minutes, or until the bread is toasted.
- In a large bowl, combine the bread, tomatoes, cucumber, red pepper, artichoke hearts, chickpeas, olives, red onion, feta cheese, and basil.
- In a small bowl, whisk together the red wine vinegar, lemon juice, garlic, oregano, salt, pepper, and olive oil.
- Drizzle the dressing over the bread salad and toss until well combined. Let the salad sit for 30 minutes so the bread can soften a bit. Serve.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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