Greek Panzanella Salad Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://tastygenius.com/greek-panzanella-salad-recipe/
