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

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