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Greek Panzanella salad
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Greek Panzanella salad

A delicious Greek Panzanella salad with the most amazing salad dressing with hints of tomato. 

Prep Time
15 mins
Course: Salad

Ingredients

Croutons:
  • ½ ciabatta bread cut into thick slices then torn into rough cubes, loaf
  • olive oil to lightly coat
  • oregano optional, dried, small pinch
  • sea salt sea salt flakes and ground
  • black pepper sea salt flakes and ground
Dressing:
  • 1 clove garlic crushed
  • 60 red wine vinegar ml/ 1/4 cup
  • 1 tsp Dijon mustard
  • 2 tsp honey
  • 2 Tbsp oregano lightly packed (or use 1 tsp dried, fresh leaves
  • 125 ml extra-virgin olive oil ½ cup
  • maldon salt pinch
  • 2 baby rosa tomato optional
Salad:
  • tomato Roma, rosa and cherry, or any in-season heirloom varieties will be lovely here, approx. 400-500g, very ripe, mixed varieties
  • 1 cucumber or more, or ½ Mediterranean cucumber and an English cucumber
  • 1 red onion cut into thin slices
  • 100-200 feta cheese amount as desired
  • ½ cup kalamata olives black, style noted

Instructions

To make the croutons:
    Cup of Yum
  1. Preheat the oven to 180C/350F and toss the torn bread into a baking tray. Drizzle lightly with olive oil and massage this into the bread. Sprinkle lightly with salt, pepper and a pinch of oregano and roast for about 15 – to 20 minutes until golden. Remove and set aside to cool.
To make the dressing:
  1. Place all the ingredients for the salad dressing into the bowl of a small food processor and blend until emulsified and thoroughly incorporated Season with salt and pepper to taste. Set aside in the fridge until you are ready to serve.
  2. Make the Salad just before you want to serve. Mix all the ingredients except the feta into a large bowl and coat with as much of the salad dressing as desired. Crumble the feta over in chunks.