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Greek Panzanella Salad
5 from 3 votes

Greek Panzanella Salad

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!

Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Course: Side Dish, Main Course, Salad, Snacks
Cuisine: American, International, Vegetarian

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

    Cup of Yum
  1. 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.
  2. In a large bowl, combine the bread, tomatoes, cucumber, red pepper, artichoke hearts, chickpeas, olives, red onion, feta cheese, and basil.
  3. In a small bowl, whisk together the red wine vinegar, lemon juice, garlic, oregano, salt, pepper, and olive oil.
  4. 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.