Greek Panzanella Salad with Garlic Vinaigrette
Course: Salad, Side Dish
Cuisine: Greek, Italian
Prep Time: 15 minutes minutes
Servings: 4
Calories: 269 kcal
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.
Print Recipe
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
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
Calories: 269 kcal | Carbohydrates: 7 g | Protein: 3 g | Fat: 25 g | Saturated Fat: 5 g | Cholesterol: 11 mg | Sodium: 456 mg | Potassium: 155 mg | Fiber: 1 g | Sugar: 2 g | Vitamin A: 550 IU | Vitamin C: 8.7 mg | Calcium: 84 mg | Iron: 0.6 mg