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Greek Panzanella Salad

Greek Panzanella Salad

This Greek Panzanella Salad is one of my favorites. Tomatoes, cucumber, feta, onion, and olives tossed with bread cubes and a delicious dressing.

Course Salad, Side Dish
Cuisine Greek
Prep Time 20 minutes
Total Time 20 minutes
Yield 6 servings


  • 3 Tablespoons olive oil
  • 1 small French bread, cut into 1-inch cubes (6 cups)
  • Kosher salt
  • 1 hothouse cucumber, unpeeled, seeded, and sliced 1/4-inch thick
  • 1 red bell pepper, large diced
  • 1 yellow bell pepper, large diced
  • 1 pint cherry or grape tomatoes, halved
  • 1/2 red onion, sliced in half rounds
  • 1/2 pound feta cheese, cut in 1/2-inch cubes
  • 1/2 cup Kalamata olives, pitted

For the vinaigrette:

  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 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


  1. Heat 3 tablespoons olive oil in a large saute pan. Add the bread cubes and sprinkle with salt; toast bread over low to medium heat, tossing frequently, for 5 to 10 minutes, until golden brown and crispy. You might need to do this in two batches.

  2. Place the cucumber, red pepper, yellow pepper, tomatoes and red onion in a large bowl.
  3. For the vinaigrette: In a small bowl, whisk together the garlic, oregano, mustard, vinegar, 1 teaspoon salt and pepper. While still whisking, add the olive oil to emulsify. Pour the vinaigrette over the vegetables (not the bread). Set aside for 30 minutes for the flavors to blend. Right before serving add the feta, olives and bread cubes and mix together lightly. Serve at room temperature or cold. If making ahead of time, prepare as directed but wait a little before serving to add the bread so that it doesn't get soggy.

Recipe Notes

Source: Ina Garten