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Greek Panzanella Salad with Garlic Lemon Vinaigrette

May 13, 2017 by Edyta 12 Comments

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Edyta
Author at Eating European
Recipe developer, photographer and the writer behind the Eating European food blog of European and Mediterranean healthy and delicious recipes
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Latest posts by Edyta (see all)
  • Borscht (Barszcz Czerwony) – Authentic Polish Recipe - December 19, 2022
  • Authentic Polish Pierogi with Potatoes and Cheese (Pierogi Ruskie) - December 8, 2022
  • Mushroom Pierogi “Uszka” for Borscht - December 3, 2022

Greek Panzanella Salad combines traditional Greek salad flavors, like Kalamata olives, and tangy feta with bread cubes toasted in a tasty garlicky vinaigrette.

Greek Panzanella Salad with tomatoes, peppers, cucumbers, olives, feta and bread cubes in a glass bowl

What is so special about Greek Panzanella Salad

Greek Panzanella Salad was on my ‘to do list’ for quite a while. I love the idea of adding bread to salads, as it converts them into a full side dish. You don’t really need much more. Some fish or meat from the grill, greek Panzanella salad, and presto…dinner is ready.

Greek salad is an absolute all-time favorite of mine. Cucumbers, tomatoes, onions, peppers, kalamata olives and feta, toasted with red wine vinegar and dried oregano, simply screams summer to me. I traveled a lot in the first 1/2 of my life and the moment I landed in Greece I needed to have my fix of Greek Salad. So, just the smell of it now brings me back to the summers in beautiful Greece. I love pairing it with super refreshing Greek Frappe Coffee. My other Greek obsession is this Kolokhitopita Greek Zucchini Pie. So delicious during the summer.

I was very fortunate to live in Central Europe with close proximity to such wonderful countries like Greece, Spain, and Italy. To make them even more accessible, during law school, a student organization was able to organize the summer camps abroad which were extremely affordable. That’s how I was able to visit and return to all of these amazing countries for literally pennies. Now, when travel from the US to Europe is so expensive, I make myself Greek Salad and my tastes buds taking me right back.

Greek Panzanella Salad in a bowl with wooden spoon and fork, combines traditional Greek salad flavors, like Kalamata olives, and tangy feta with bread cubes toasted in tasty garlicky vinaigrette.

Adding bread to salads in Mediterranean cuisines is very popular; Panzanella and Fattoush are perhaps the most famous ones. You can check my Summer Panzanella with Garlic  Butter Bread recipe which is very popular and will “wow” your guests at your next BBQ. You can also make this Greek Panzanella Salad with a garlicky vinaigrette. It’s super easy.

Here’s what you need to make Greek Panzanella Salad:

  • Good quality bread (baguette, ciabatta, sourdough);
  • An English seedless cucumber;
  • Cherry tomatoes (if tomatoes are in season you can use any kind but if they are not growing yet, cherry tomatoes will do just fine);
  • Pepper (traditionally you would use green pepper, but to be quite honest any color will do great here);
  • Briny Kalamata olives (if you don’t like Kalamata olives you can replace them with green or black olives, however, Kalamata are the traditional ones used across Greece);
  • A high-quality Feta cheese (I use Dodoni that can be found in Costco, but Trader Joe’s has pretty good feta too);
  • A good quality extra virgin olive oil;
  • Lemon juice (I used lemon for this recipe but you can use red wine vinegar instead);
  • Garlic;
  • Dried oregano (the best one to use here would be Greek oregano but if you cannot find it, any type of dried oregano will do just fine);
  • And finally, salt and pepper.

The steps to make this Greek Salad with bread are very simple:

  • Cut cucumbers and tomatoes into cubes;
  • Slice the onions and peppers;
  • Toss the veggies together;
  • Cube the bread, and then toast it on a pan with some olive oil;
  • Add bread, olives, feta to the veggies;
  • Combine garlic, red wine vinegar, oregano, salt, and pepper in a jar, mix together and pour over the salad;
  • Your side dish is ready!   🙂

Scroll down for a full printable recipe.

Greek salad with bread cubes in a bowl;

If you like this recipe you may also like these light summer dishes:

  • Summer Panzanella with Garlic Butter Bread 
  • Perfect Detox Salad with Mayer Lemon Dressing
  • Pesto Zucchini Noodles with Cherry Tomatoes
  • Parmesan Crusted Zucchini with black pepper, lemon zest, and thyme

 

I recently saw an episode of Barefoot Contessa, with Ina Garten, on Food Network, where she was making Panzanella salad and it reminded me how much I wanted to make this recipe. So here it is:

Greek Panzanella Salad combines traditional Greek salad flavors, like Kalamata olives, and tangy feta with bread cubes toasted in tasty garlicky vinaigrette.

Greek Panzanella Salad with Garlic Vinaigrette

Greek Panzanella Salad combines traditional Greek salad flavors, like Kalamata olives, and tangy feta with bread cubes toasted in a tasty garlicky vinaigrette. 
5 from 2 votes
Print Pin Rate
Course: Salad, Side Dish
Cuisine: Greek, Italian
Prep Time: 15 minutes
Servings: 4
Calories: 269kcal
Author: Edyta

Ingredients

Salad

  • 1.5 cup Tomatoes - cherry, cut in half
  • 1 whole English Cucumber - cut in cubes
  • 1/2 Bell Pepper sliced
  • 1/4 Red Onion - thinly sliced
  • 1/4 cup Olives - Kalamata
  • 1/3 cup Feta Cheese - cubed
  • 1 cup Bread - cubed
  • 1 tbsp Olive Oil - extra virgin

Dressing

  • 1/3 cup Olive Oil - extra virgin
  • 1 whole Lemon juiced
  • 1 tbsp Water
  • 1/4 teaspoon Salt - pink Himalayan or kosher
  • 1/4 teaspoon Oregano - dried, Greek
  • Black Pepper - freshly ground
  • 2 clove Garlic - or 1 big one, chopped

Instructions

Greek Panzanella Salad

  • Heat up olive oil in the pan, add cubed bread and cook until golden brown on all sides about 5 minutes
  • Cut the tomatoes in half, cucumbers in 1/2 inches cubes, slice the onions and peppers
  • Combine vegetables together, add toasted bread, olives, and feta
  • Pour over the Lemon Garlic Vinaigrette and toss gently
  • Serve immediately for crispy bread croutons or let it stand for a while to have croutons more infused with the vinaigrette 

Lemon Garlic Vinaigrette

  • Combine all the ingredients in the mason jar and shake well

Nutrition

Calories: 269kcal | Carbohydrates: 7g | Protein: 3g | Fat: 25g | Saturated Fat: 5g | Cholesterol: 11mg | Sodium: 456mg | Potassium: 155mg | Fiber: 1g | Sugar: 2g | Vitamin A: 550IU | Vitamin C: 8.7mg | Calcium: 84mg | Iron: 0.6mg
Tried this recipe?Show me @eatingeuropean or tag #eatingeuropean!

 

 

 

Related posts:

Linguine with Broccoli and Romesco Sauce
Polish Meatballs (aka Kotlety Mielone)
Instant Pot Bean Soup with Spinach and Pesto
Zapiekanka (Open Face Sandwich with Mushroom and Cheese)

Filed Under: European Recipes, Greek, Salads, Side dish, Vegetarian

Previous Post: « Margarita Pizza Quesadilla – ready in 20 minutes
Next Post: Linguine with Broccoli and Romesco Sauce »

Reader Interactions

Comments

  1. Gerlinde

    May 14, 2017 at 6:57 pm

    5 stars
    I love a good Panzalella husband salad and yours looks delicious.

    Reply
    • Edyta

      May 15, 2017 at 10:53 pm

      Thanks Gerlinde!

      Reply
  2. Julie @ Hostessatheart

    June 13, 2017 at 3:47 pm

    5 stars
    Those sound like happy memories to treasure. And what a lovely recipe to take your mind back to the countries you have visited. It was a great idea to add a little bread to make this salad more substancial.

    Reply
    • Edyta

      June 13, 2017 at 3:56 pm

      Thank you Julie.

      Reply
  3. cookilicious

    June 13, 2017 at 4:06 pm

    Never heard of this salad before but I regret that! This one looks absolutely delicious..filled with flavors and so easy to prepare. Thanks for sharing.

    Reply
    • Edyta

      June 13, 2017 at 4:12 pm

      Thank you!

      Reply
  4. lisa | garlic & zest

    June 13, 2017 at 4:40 pm

    5 stars
    This panzanella looks ideal for a weekend picnic! I love those greek flavors and of course how can you go wrong with a “bread salad”!!!

    Reply
    • Edyta

      June 13, 2017 at 4:41 pm

      Thanks Lisa!

      Reply
  5. Andrea @ Cooking with Mamma C

    June 13, 2017 at 5:17 pm

    5 stars
    This looks wonderful and refreshing! I could make a meal of it. I’d love to visit Greece some day!

    Reply
    • Edyta

      June 13, 2017 at 5:19 pm

      Thanks Andrea

      Reply
  6. Kelly H.

    July 25, 2017 at 9:34 am

    Your recipe card forgot the pepper! =)

    Reply
    • Edyta

      July 25, 2017 at 9:49 am

      OMG, thanks for letting me know! I just updated it!

      Reply

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Hi, I'm Edyta. I’m a recipe developer, photographer, and writer behind the Eating European food blog of European and Mediterranean healthy and delicious recipes. I consider myself a home chef with a cultivated passion for amazing food.
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Hi, I'm Edyta. I’m a recipe developer, photographer, and writer behind the Eating European food blog of European and Mediterranean healthy and delicious recipes. I consider myself a home chef with a cultivated passion for amazing food.
I’m also a reformed New York State attorney, who practiced for several years only to thereafter decide that this was my real passion. Maybe one day I decided to step back to the courtroom, but in the meantime I’m enjoying spending my time with my kids, my husband, my kitchen and YOU! Read More…

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