Greek Panzanella Salad Recipe

Introduction

Greek Panzanella Salad is a vibrant and refreshing twist on the classic Italian bread salad. Packed with crisp vegetables, tangy feta, and hearty croutons, it’s perfect for warm weather and easy to prepare. This colorful dish blends crunchy textures and bright Mediterranean flavors in every bite.

Ingredients

• Olive oil
• Rustic, crusty Italian or French bread
• Kosher salt and pepper
• 1 English cucumber, unpeeled, seeded, and sliced 1/4-inch thick
• 1 red bell pepper, large diced
• 1 yellow or orange bell pepper, large diced
• 1 cup cherry or grape tomatoes, cut in half
• 1/2 red onion, sliced in half rounds
• 1/4 cup fresh basil, sliced
• 1/2 pound feta cheese, cut in 1/2-inch cubes
• 1/2 cup garbanzo beans, drained

For the vinaigrette:

• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon Dijon mustard
• 1/4 cup red wine vinegar
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup good olive oil

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Cut the bread into slices, then into 1 to 1 1/2-inch cubes, measuring about 6 cups total.
2. Step 2: Spread bread cubes on a baking sheet, season with salt and pepper, and drizzle with about 3 tablespoons olive oil. Toss to coat evenly, then arrange in a single layer.
3. Step 3: Bake cubes for 18-20 minutes, tossing a few times during baking, until golden and crisp.
4. Step 4: In a large bowl, combine the cucumber, red and yellow peppers, tomatoes, red onion, fresh basil, and garbanzo beans.
5. Step 5: To make the vinaigrette, whisk together garlic, dried oregano, Dijon mustard, red wine vinegar, salt, and pepper in a small bowl.
6. Step 6: While whisking, slowly drizzle in olive oil to create a smooth emulsion.
7. Step 7: Pour the vinaigrette over the vegetable mixture. Add the feta cubes and toasted bread cubes, then gently toss to combine.
8. Step 8: Let the salad sit for about 30 minutes at room temperature to allow the flavors to meld before serving.

Tips & Variations

• Use day-old bread for the best texture in your croutons—they’ll hold up better when mixed with the vinaigrette.
• Swap garbanzo beans for cannellini beans for a creamier texture and milder flavor.
• Add kalamata olives for an extra briny kick that complements the feta beautifully.
• For a dairy-free version, omit the feta or substitute with a plant-based cheese or toasted nuts.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. The bread may soften over time, so it’s best enjoyed fresh or within the same day. To refresh, you can toast additional bread cubes and stir them in before serving again. Serve the salad slightly chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad vegan?

Yes, simply omit the feta cheese or replace it with a vegan cheese alternative or toasted nuts to maintain some texture and flavor contrast.

What type of bread works best for Panzanella?

Rustic, crusty bread like Italian or French baguettes works best because they hold their shape when toasted and absorb the vinaigrette nicely without becoming soggy.

Greek Panzanella Salad Recipe

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★★★★★

4.9 from 58 reviews

This Greek Panzanella Salad is a vibrant and refreshing Mediterranean dish featuring toasted rustic bread cubes, crisp cucumbers, colorful bell peppers, cherry tomatoes, red onions, fresh basil, garbanzo beans, and creamy feta cheese. Tossed in a tangy homemade red wine vinaigrette with garlic and oregano, it offers a perfect balance of textures and flavors, ideal as a light lunch or a flavorful side dish.

• Author: Elias
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: Baking
• Cuisine: Greek, Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Croutons

• 6 cups rustic, crusty Italian or French bread, cut into 1 to 1 1/2-inch cubes
• 3 tablespoons olive oil
• Kosher salt and freshly ground black pepper, to taste

For the Salad

• 1 English cucumber, unpeeled, seeded, and sliced 1/4-inch thick
• 1 red bell pepper, large diced
• 1 yellow or orange bell pepper, large diced
• 1 cup cherry or grape tomatoes, halved
• 1/2 red onion, sliced in half rounds
• 1/4 cup fresh basil, sliced
• 1/2 pound feta cheese, cut in 1/2-inch cubes
• 1/2 cup garbanzo beans, drained

For the Vinaigrette

• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon Dijon mustard
• 1/4 cup red wine vinegar
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup good quality olive oil

Instructions

1. Prepare the Croutons: Preheat your oven to 400°F (200°C). Cut the rustic bread into 1 to 1 1/2-inch cubes to measure about 6 cups. Toss the bread cubes with 3 tablespoons of olive oil, kosher salt, and freshly ground black pepper until evenly coated. Spread the cubes on a baking sheet in a single layer and bake for 18 to 20 minutes, tossing a few times during baking until they are golden brown and crisp. Remove from oven and let cool.
2. Prepare the Vegetables: In a large bowl, combine the sliced cucumber, diced red and yellow bell peppers, halved cherry tomatoes, sliced red onion, fresh basil, and drained garbanzo beans.
3. Make the Vinaigrette: In a small bowl, whisk together minced garlic, dried oregano, Dijon mustard, red wine vinegar, salt, and black pepper. While continuously whisking, slowly drizzle in olive oil to create a smooth emulsion.
4. Toss the Salad: Pour the vinaigrette over the vegetable mixture in the large bowl. Add the cooled croutons and cubed feta cheese. Gently toss everything together, making sure the bread soaks up the dressing without becoming mushy.
5. Marinate and Serve: Set the salad aside at room temperature for 30 minutes to allow the flavors to meld and the bread to soften slightly. Serve the salad at room temperature for the best flavor and texture.

Notes

• Use rustic, crusty bread as it holds up better to the dressing without becoming too soggy.
• Letting the salad sit for 30 minutes allows the bread to absorb flavors and the vegetables to marinate, enhancing the overall taste.
• You can substitute garbanzo beans with cannellini beans or omit for a lighter salad.
• For a vegan version, replace feta cheese with a plant-based cheese or omit entirely.
• Store leftovers refrigerated and consume within 1-2 days as the bread may become too soggy over time.

Keywords: Greek salad, Panzanella, bread salad, Mediterranean salad, feta cheese salad, healthy summer salad, vegetarian salad, vegetable salad