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Easy Greek Panzanella Salad

  • Author: She Likes Food
  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Total Time: 25 minutes
  • Yield: 4-6 1x


This Easy Greek Panzanella Salad is perfect for summer veggie consumption!


  • 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


  • 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


  1. 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.
  2. Add the toasted bread to a large bowl along with all the other ingredients.
  3. Add all vinaigrette ingredients to a jar and whisk until smooth.  Pour dressing over salad and mix until everything is combined.


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.

  • Category: Salad, Gluten Free, Vegetarian