This Easy Greek Panzanella Salad is a simple and delicious way to incorporate more fresh veggies into your summer diet. It’s great enjoyed as is for lunch or as a side to the main course.
Salads like this are the only thing getting me by this summer. If I go outside, I will literally melt into a puddle that will then be evaporated in about 1.2 seconds. That’s how hot it is here, and I’m really looking forward to the monsoons that usually arrive in early July.
I’m not wishing summer away, I’m just wishing I lived somewhere where the summers were more mild and not heat stroke-inducing 🙂
Easy Greek Panzanella Salad Recipe Ingredients
- Bread – I used about six cups of cubed bread. A traditional Panzanella calls for soaked bread, but I like to toast it; I used gluten-free bagels.
- Veggies – For this salad, I used a hothouse cucumber, red bell pepper, cherry tomatoes, and red onion.
- Olives – I pitted and halved kalamata olives.
- Feta cheese – I used one container of feta. You can use a vegan substitute or make your own vegan feta with this recipe.
- Olive oil
- Vinaigrette – This vinaigrette calls for olive oil, apple cider vinegar, garlic, Dijon mustard, salt, dried oregano (or Italian seasoning), and black pepper.
How To Make This Greek Panzanella Salad
- Heat a large skillet over medium heat and add olive oil and bread cubes. Cook bread until it’s toasted on the outside, 7-10 minutes.
- Add the toasted bread to a large bowl along with all the other ingredients.
- Add all vinaigrette ingredients to a jar and whisk until smooth. Pour the dressing over the salad and mix until everything is well combined.
Recipe Tips and Thoughts
- Summer salads like this get me through the days!
- This salad can be made vegan with vegan feta, and gluten-free with gluten-free bread.
- You may have noticed by now that I kinda have a thing for panzanella salads. Some of my favorites are this Winter Panzanella Salad, this White Bean and Spinach Panzanella, and this summery one, and also this one 🙂 I told you I had a thing for them!
- I am fully aware that a traditional panzanella salad includes cubes of soaked stale bread, but my friend Ina makes it with toasted bread, so that’s what I do. While I love the different variations I’ve come up with, I also really love a traditional summer panzanella with lots of fresh veggies.
- This Greek Panzanella Salad is so easy to make, and it’s one of those salads you won’t be able to stop eating. There might have been a few instances where I stood in front of the open refrigerator with a fork eating it straight out of the bowl last night… 🙂
- This salad is best eaten within a day or two of making. If planning to make ahead, don’t dress the salad until ready to eat, or it will get soggy.
Have a question about this recipe? Ask me in the comments, and I’ll get back to you ASAP.
Looking For More Delicious Summer Salads?
Loaded Summer Vegetable Salad with Black Beans
Summer Panzanella Salad with Grilled Corn
Protein Packed Three Bean Quinoa Salad
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Easy Greek Panzanella Salad
- Total Time: 25 minutes
- Yield: 4-6 1x
Description
This Easy Greek Panzanella Salad is perfect for summer veggie consumption!
Ingredients
- 6 cups cubed bread, I use gluten free bagels
- 1 hothouse cucumber, thinly sliced
- 1 large red bell pepper, diced
- 1 pint cherry tomatoes, cut in half
- 3/4 cup pitted kalamata olives, cut in half
- 1/2 cup chopped red onion
- 1 small container feta cheese
- 2 teaspoons olive oil
Vinaigrette:
- 1/2 cup olive oil
- 3 tablespoons apple cider vinegar
- 1 clove garlic, minced
- 1 teaspoon dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon dried oregano, or Italian seasoning
- 1/4 teaspoon black pepper
Instructions
- Heat a large skillet over medium heat and add olive oil and bread cubes. Cook bread until it’s toasted on the outside, 7-10 minutes.
- Add the toasted bread to a large bowl along with all the other ingredients.
- Add all vinaigrette ingredients to a jar and whisk until smooth. Pour dressing over salad and mix until everything is combined.
Notes
Salad is best eaten within a day or two of making. If planning to make ahead, don’t dress salad until ready to eat or it will get soggy.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Salad, Gluten Free, Vegetarian
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