Greek Panzanella Recipe

Name: Greek Panzanella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 to 5 slices ciabatta or rustic bread, stale or fresh, cubed; 1/3 cup olive oil; 3/4 teaspoon fleur de sel, divided (1/2 tsp or less, divided, if using regular salt) and you may want to start with less depending on salt levels in your olives, feta and bread; 1/4 cup mixture of fresh flat-leaf parsley and/or oregano, not packed; 2 cloves fresh garlic, minced; 1 pint cherry or grape tomatoes (I used a mixture of yellow, red, and green); 1/2 bell pepper, thinly sliced; 1/2 cucumber, peeled, seeded and diced; 1/3 cup kalamata olives, halved; 1 tablespoon sherry vinegar; 2 ounces feta cheese, sliced

Servings: persons

4 to 5 slices ciabatta or rustic bread, stale or fresh, cubed
1/3 cup olive oil
3/4 teaspoon fleur de sel, divided (1/2 tsp or less, divided, if using regular salt) and you may want to start with less depending on salt levels in your olives, feta and bread
1/4 cup mixture of fresh flat-leaf parsley and/or oregano, not packed
2 cloves fresh garlic, minced
1 pint cherry or grape tomatoes (I used a mixture of yellow, red, and green)
1/2 bell pepper, thinly sliced
1/2 cucumber, peeled, seeded and diced
1/3 cup kalamata olives, halved
1 tablespoon sherry vinegar
2 ounces feta cheese, sliced

1
Preheat oven to 325 F.
2
In a large bowl, toss ciabatta, olive oil, half of fleur de sel or salt, herbs and garlic. Toss, toss, toss until cubes of bread are evenly coated. Empty contents of bowl onto a baking sheet and place in oven 5 to 10 minutes, until bread is pale gold, warm and sizzling, but not browned or crisp. (In my oven this took just 7 minutes.)
3
Place tomatoes and the other half of salt in a large serving bowl, and toss. (You can use the bowl you used for tossing the bread mixture.) Remove bread from oven and let it cool on the baking sheet for 5 minutes. Then toss with tomato and salt mixture.
4
When tomatoes and bread mixture have cooled down to just around room temperature, add pepper, onion, cucumber, olives, sherry vinegar and feta. Toss well. Serve.

252

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 to 5 slices ciabatta or rustic bread, stale or fresh, cubed, 1/3 cup olive oil, 3/4 teaspoon fleur de sel, divided (1/2 tsp or less, divided, if using regular salt) and you may want to start with less depending on salt levels in your olives, feta and bread, 1/4 cup mixture of fresh flat-leaf parsley and/or oregano, not packed, and more.

Yes, Greek Panzanella falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Greek Panzanella

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions