A hearty and delicious Greek Panzanella salad, with tomatoes, cucumber, red onion, homemade croutons and feta cheese, all in a tarragon vinegar vinaigrette.

Greek panzanella salad in bowl with lettuce

Panzanella salad is a wonderful use for day-old bread. I love that it’s a little heartier than many salads, too. This Greek-inspired panzanella salad includes feta cheese and a Greek vinaigrette.

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    Ingredients and substitutions

    A few notes about the key ingredients …

    Tomatoes – multi-coloured cherry tomatoes are nice in this salad, but any tomato will work here, including whole tomatoes that are chopped.

    Red Onion – red onion has a flavour and texture that is perfect for salads, so I highly recommend it.

    Feta Cheese – Feta is a classic addition to any Greek-inspired recipe. It also brings a salty note to this salad.

    Cucumber – I feel like Persian-style cucumbers work best in this salad.

    Tarragon Vinegar – I love tarragon vinegar and think it’s well worth seeking out as an addition to your pantry. If you can’t find it though, red or white wine vinegar can be used.

    Black Olives – You may notice that there are no black olives in my “Greek” salad. I don’t like olives, so I leave them out (well, sometimes I serve them on the side for the olive lovers in my family :) In any event, feel free to add some to your salad, if you like!

    Recipe tips!

    • For the croutons, keep in mind that you are aiming for lightly toasted, but still soft and bready (so not the completely dried-out, rock-hard variety). The drizzle of olive oil helps keep them softer, but be sure not to over-bake, as well.
    • If making ahead, prepare all the ingredients, but refrigerate them separately. Combine the ingredients and add the vinaigrette right when ready to serve (so your croutons don’t get soggy).
    • You will probably won’t use all the croutons you bake up. They keep well at room temperature for up to a week, or freeze them for longer storage.
      This salad would be perfect served alongside my Souvlaki Marinated Pork Tenderloin or these Chicken Souvlaki Pitas.
    Greek panzanella salad in bowl with lettuce

    Making ahead and storing

    This salad can be made up to 1 hour ahead. Store leftovers in the refrigerator for up to 2 days, though the croutons will become softer as they sit.

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    Greek panzanella salad in bowl with lettuce

    Get the Recipe: Greek Panzanella Salad

    A hearty and delicious Greek panzanella salad, with cucumber, tomatoes, red onion, feta cheese and homemade croutons, tossed in a homemade vinaigrette.
    5 stars from 2 ratings
    Print Recipe Pin This Leave a Review
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Yield: 4 servings

    Ingredients

    For the croutons:

    • 3 slices day-old crusty bread, 3/4 inch thick
    • 1 Tablespoon olive oil
    • Salt and freshly ground pepper
    • Pinch dried oregano leaves

    Vinaigrette:

    • 1/4 cup olive, vegetable or canola oil
    • 1 Tablespoons tarragon vinegar, or red or white wine vinegar
    • 1/2 teaspoon Dijon mustard
    • 1/2 teaspoon dried oregano leaves, or 1 tsp. fresh oregano leaves
    • 1/2 teaspoon white sugar
    • 1/8 teaspoon salt
    • Freshly ground pepper

    For the salad:

    • 1/2 large English cucumber, unpeeled and cut in to large dice
    • 20 cherry tomatoes, halved
    • 1/2 cup red onion, sliced about 2-inch long slices
    • 1 cup feta cheese, cubed or crumbled
    • Black olives, optional, to taste
    • Salt and pepper, to taste

    Instructions
     

    • Make the croutons: Preheat oven to 375° F. (regular bake setting/non-convection). Place diced bread cubes in a large bowl. Drizzle with olive oil and season with salt and pepper. Toss to combine well. Spread in an even layer on a baking sheet and bake in the preheated oven until, stirring once, until lightly golden, about 6-8 minutes. Set aside to cool.
    • Prepare the vinaigrette: Combine all the dressing ingredients in a small bowl or jar. Whisk or shake to combine. Taste and adjust as necessary (if it is too vinegary, add a bit more oil or likewise, if not vinegary enough, add a touch more). Set aside,
    • To prepare the salad, combine the prepared cucumber, tomatoes and red onion in a large bowl. Toss to combine. Add the feta cheese and some salt and pepper. Toss to combine. Finally, add some cooled croutons and toss. Drizzle with dressing and toss to combine. Serve immediately.

    Notes

    Tips!
    • For the croutons, keep in mind that you are aiming for lightly toasted, but still soft and bready (so not the completely dried-out, rock-hard variety). The drizzle of olive oil helps keep them softer, but be sure not to over-bake, as well.
    • If making ahead, prepare all the ingredients, but refrigerate them separately. Combine the ingredients and add the vinaigrette right when ready to serve (so your croutons don’t get soggy).
    • You will probably won’t use all the croutons you bake up. They keep well at room temperature for up to a week, or freeze them for longer storage.
      This salad would be perfect served alongside my Souvlaki Marinated Pork Tenderloin or these Chicken Souvlaki Pitas.
    Be sure to read the notes above this Recipe Card, for more tips on making this recipe.
    Cuisine: Greek
    Course: Salad
    Author: Jennifer Maloney
    Serving: 1serving, Calories: 323kcal, Carbohydrates: 14g, Protein: 7g, Fat: 26g, Saturated Fat: 7g, Cholesterol: 33mg, Sodium: 592mg, Potassium: 230mg, Fiber: 1g, Sugar: 5g, Vitamin A: 575IU, Vitamin C: 19.4mg, Calcium: 214mg, Iron: 1.4mg
    Tried this recipe?Leaving a review is always helpful and appreciated by fellow cooks!

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