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Greek Panzanella Salad Recipe
When you need a fresh twist on salads, this Greek Panzanella Salad delivers in under 40 minutes. Prep ahead, keep the bread separate, and you’ve got a standout side ready when you are.
Prep Time
20 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 6
Calories: 416 kcal
Course:
Salad
Cuisine:
Greek
Ingredients
For the Croutons
- 1/4 c. unsalted butter divided
- 1 small loaf crusty bread cut into bite-sized pieces
For the Vinaigrette
- 1/2 teaspoon Dijon mustard
- 1/4 c. red wine vinegar
- 1/2 c. extra virgin olive oil
- 1/2 tsp. freshly ground black pepper
- 2 cloves garlic minced
- 1/2 tsp. dried oregano
For the Salad
- 1 English cucumber halved, seeded, and sliced 1/4 inch thick
- 1 red bell pepper chopped
- 1 orange bell pepper chopped
- 1 pint grape tomatoes halved
- 1/2 red onion sliced
- 1/2 c. kalamata olives pitted and halved
- 1/2 lb. feta cheese cut into bite sized pieces
- kosher salt
Instructions
For the Croutons
- Preheat your oven to 400°F (200°C).
- Heat a large sauté pan over moderate heat. Add 1/8 cup of the butter and cook until it foams and then turns clear and brown in color. Add half of the bread pieces and toss with the browned butter. Transfer to a baking sheet. Repeat with the remaining butter and bread pieces.
- Arrange the bread on the baking sheet in a single layer, then bake for 10-15 minutes, or until the bread is golden and crispy on the outside but still soft in the center. Let cool.
Cup of Yum
For the Vinaigrette
- In a small bowl, whisk together the mustard, vinegar, olive oil, pepper, garlic, and dried oregano.
For the Salad
- Combine the cucumber, peppers, tomatoes, onion, and olives in a large bowl. Pour the vinaigrette over the top and toss to coat. Once the bread has cooled, fold the croutons along with the feta cheese into the salad mixture. Let sit for 15 minutes so the croutons can absorb some of the dressing. Enjoy!
Notes
- You can make this ahead of time by completing all the steps until adding the croutons and feta to the salad mixture. Simply store the salad and cheese in the fridge, and keep the croutons in a plastic bag until ready to serve.
- To store Greek Panzanella, place it in an airtight container in the refrigerator, where it will stay fresh for up to 2 days. However, for the best texture, store the croutons separately to prevent them from getting soggy.
Nutrition Information
Serving
1serving
Calories
416kcal
(21%)
Carbohydrates
11g
(4%)
Protein
7g
(14%)
Fat
39g
(60%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
3g
Monounsaturated Fat
20g
Trans Fat
0.3g
Cholesterol
55mg
(18%)
Sodium
754mg
(31%)
Potassium
411mg
(12%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
2445IU
(49%)
Vitamin C
64mg
(71%)
Calcium
231mg
(23%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 416
% Daily Value*
| Serving | 1serving | |
| Calories | 416kcal | 21% |
| Carbohydrates | 11g | 4% |
| Protein | 7g | 14% |
| Fat | 39g | 60% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 20g | 100% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 55mg | 18% |
| Sodium | 754mg | 31% |
| Potassium | 411mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 2445IU | 49% |
| Vitamin C | 64mg | 71% |
| Calcium | 231mg | 23% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.