Easy Greek Panzanella Salad

Cassie *


This salad goes nicely with a grilled steak. Very tasty...


★★★★★ 2 votes

40 Min
15 Min


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4 Tbsp
olive oil...or a little more
loaf french bread - cut into 1-inch cubes (approx. 6 cups)
kosher salt
red bell pepper - sliced thin
yellow bell pepper - sliced thin
cucumber - seeded, cut in 1/4-inch slices (do not peel)
1 pt
cherry tomatoes (or grape tomatoes)
red onion - sliced thin
8 oz
feta cheese - cut into 1/2-inch cubes
1/2 c
kalamata olives - pitted


2 clove
garlic, minced
1 tsp
dried oregano
1/2 tsp
dijon mustard
1/4 c
red wine vinegar
1 tsp
1/2 tsp
black pepper - fresh ground
1/2 c
olive oil

How to Make Easy Greek Panzanella Salad


  • 1Heat 4 tablespoons of olive oil in a large skillet. Add the cubed bread, sprinkle lightly with salt, and cook over medium-low to medium heat until nicely browned (5 to 10 minutes), tossing frequently. If needed, add more oil while browning.
  • 2In a large bowl, combine the peppers, cucumber, tomatoes, and onion. Toss gently to combine.

    Combine all the vinaigrette ingredients, except for the olive oil, in a bowl and whisk together.

    While continuing to whisk, add the olive oil; whisk until the oil is mixing in completely. ( I do this in my food processor ).
  • 3Pour the vinaigrette over the vegetables. Add the cheese, olives, and bread crumbs; toss gently until everything is lightly coated with the vinaigrette.

    Allow the salad to set at room temperature for 30 minutes before serving, allowing flavors to blend together.

    Serve at room temperature.

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About Easy Greek Panzanella Salad

Other Tag: Quick & Easy

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