Greek Panzanella Salad
Total Time
30 minutes
Prep Time
20 minutes
Cook Time
10 minutes
Rating
5 out of 5 stars
(1)
Ingredients
- 1 loaf Ciabatta or French bread, cut into 1-inch cubes (8-9 cups)
- 1 cup halved red grape tomatoes
- 1 cup halved yellow grape tomatoes
- 1 seedless cucumber, chopped
- 1 red bell pepper, chopped
- 1 cup marinated quartered artichoke hearts, drained
- 1 14 oz can chickpeas, rinsed and drained
- 3/4 cup pitted kalamata olives, halved
- 1/2 red onion, thinly sliced
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped basil
- 2 tablespoons red wine vinegar
- 2 tablespoons freshly squeezed lemon juice
- 1 clove garlic, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup olive oil
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Preparation
Step 1
Preheat oven to 375 degrees F. Place the bread cubes on a large baking sheet. Place in the oven and bake for 10 minutes, or until the bread is toasted.
Step 2
In a large bowl, combine the bread, tomatoes, cucumber, red pepper, artichoke hearts, chickpeas, olives, red onion, feta cheese, and basil.
Step 3
In a small bowl, whisk together the red wine vinegar, lemon juice, garlic, oregano, salt, pepper, and olive oil.
Step 4
Drizzle the dressing over the bread salad and toss until well combined. Let the salad sit for 30 minutes so the bread can soften a bit. Serve.
Step 5
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Chef's notes
Use hearty, crusty bread for this salad, so the bread doesn’t get soggy. Ciabatta or French bread are great options.
Day old bread is preferred because it will already be dried out a little. If you don’t have day old bread, you can cut the bread into cubes and toast them in the oven.
I like to use grape or cherry tomatoes for the salad, but you can use chopped tomatoes too. This is a great salad for using up summer tomatoes.
Toss all of the ingredients together, including the dressing, and let the salad sit for 30 minutes so the bread can soften. You don’t want the bread to be soggy, but you do want the bread to soften a bit. Letting the salad sit will also let the flavors mingle.
This salad is best served the day it is made.
