Greek Panzanella Salad Recipe

Name: Greek Panzanella Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 loaf (1 Pound Size) Ciabatta Bread, Cut Into 1/2-inch Cubes; 1/2 cups Extra-virgin Olive Oil, Divided; 1 whole Hothouse Cucumber, Cut In Half Lengthwise, Seeded, And Thinly Sliced; 2 whole Bell Peppers, Seeded And Chopped; 1-1/2 cup Cherry Tomatoes, Halved; 1/2 whole Red Onion, Thinly Sliced; 1 cup Crumbled Feta Cheese; 1/2 cups Pitted Kalamata Olives, Sliced; 1/4 cups Red Wine Vinegar; 2 cloves Garlic, Minced; 1 teaspoon Dried Oregano; 1/2 teaspoons Dijon Mustard; 1 teaspoon Kosher Salt; 1/2 teaspoons Freshly Ground Black Pepper

Servings: persons

1 loaf (1 Pound Size) Ciabatta Bread, Cut Into 1/2-inch Cubes
1/2 cups Extra-virgin Olive Oil, Divided
1 whole Hothouse Cucumber, Cut In Half Lengthwise, Seeded, And Thinly Sliced
2 whole Bell Peppers, Seeded And Chopped
1-1/2 cup Cherry Tomatoes, Halved
1/2 whole Red Onion, Thinly Sliced
1 cup Crumbled Feta Cheese
1/2 cups Pitted Kalamata Olives, Sliced
1/4 cups Red Wine Vinegar
2 cloves Garlic, Minced
1 teaspoon Dried Oregano
1/2 teaspoons Dijon Mustard
1 teaspoon Kosher Salt
1/2 teaspoons Freshly Ground Black Pepper

1
Preheat the oven to 375u00b0F. Toss together the bread cubes and half of the olive oil on a large rimmed baking sheet. Spread bread cubes into a single layer. Bake for 20 to 25 minutes, until golden brown. Remove from the oven and let them cool slightly.
2
Toss together the cucumber, bell peppers, tomatoes, red onion, feta cheese, olives, and toasted bread cubes in a large bowl. Set aside.
3
Whisk together the vinegar, garlic, oregano, and mustard in a small bowl. Gradually whisk in the remaining half of the olive oil and season with salt and pepper, to taste. Drizzle the dressing over the salad and toss to coat.
4
Adapted from The Barefoot Contessa.

417

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1 loaf (1 Pound Size) Ciabatta Bread, Cut Into 1/2-inch Cubes, 1/2 cups Extra-virgin Olive Oil, Divided, 1 whole Hothouse Cucumber, Cut In Half Lengthwise, Seeded, And Thinly Sliced, 2 whole Bell Peppers, Seeded And Chopped, and more.

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

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Greek Panzanella Salad

How did you like this recipe?

Frequently Asked Questions