A hearty and delicious Greek Panzanella Salad, with tomatoes, cucumber, red onion, homemade croutons and feta cheese, all in a tarragon vinegar vinaigrette.
I love panzanella salad. It’s a wonderful use for day-old bread (and as a bread baker, I always seem to have some of that around!). It’s also a little heartier that some salads, with the addition of the large pieces of bread together with all the beautiful vegetables. My husband likes that.
This version of panzanella salad brings a Greek influence to the usual version, with feta cheese and a Greek-inspired herb vinaigrette.
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!
Cook’s Notes for Greek Panzanella Salad
For the croutons, keep in mind that you are aiming for lightly toasted, but still soft and bread-y (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).
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.
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.
Greek Panzanella Salad
Ingredients
For the croutons:
- 3 slices day-old crusty bread 3/4 inch thick
- 1 Tbsp. olive oil
- Salt and freshly ground pepper
- Pinch oregano
Tarragon Vinegar Vinaigrette:
- 1/4 cup olive, vegetable or canola oil
- 1 Tbsp. tarragon vinegar
- 1/2 tsp. Dijon mustard
- 1/4 tsp. ground oregano or 1/2 tsp. dried oregano leaves, or 1 tsp. fresh oregano leaves
- 1/2 tsp. white sugar
- 1/8 tsp. 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 sliced red onion about 2-inch long slices
- 1 cup diced feta cheese
- Black olives if desired
- Salt and pepper to taste
Instructions
- Make the croutons: Preheat oven to 375° F. 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 pre-heated 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 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.
Nutrition
Cheyanne @ No Spoon Necessary says
Panzanella is one of my favorites and this Greek inspired version looks beyond delish! And I happen to love that you 86ed the olives, because I’m not the biggest fan either! I will definitely be making this for lunch sometime this week! Light and delicious! Cheers, friend!
Jennifer says
Thanks Cheyanne and glad I’m not the only one who isn’t an olive lover :)
Robyn @ Simply Fresh Dinners says
I love Greek salad and the addition of croutons is perfect. All those textures are fantastic and tarragon vinegar in the dressing is going to make this so special. Thanks for a recipe that I will be making again and again this summer, Jennifer!
Jennifer says
Thanks Robyn, I think you’ll love this one!
Keith @ How's it Lookin? says
I gotta try this. Greek food is my favorite, thanks a lot
Jennifer says
Thanks so much, Keith :)
Laura | Tutti Dolci says
I love panzanella salad, this is gorgeous!
Jennifer says
Thanks so much, Laura :)
sue|theviewfromgreatisland says
The colors are so gorgeous, and the crunchy croutons are a nice switch from the soggy bread that you can sometimes get in a panzanella salad — pinned and shared!
Jennifer says
Thanks so much, Sue :)
Mary Ann | The Beach House Kitchen says
We’re on the same page today Jennifer! Great minds think alike! This is a beauty! Pinned!
Jennifer says
Thanks Mary Ann and we are on the same page! Love our salad, too :)
Katrina says
Really love the bread in this! Such a fun way to up your Greek salad game! Plus, I love your Tarragon vinegar vinaigrette!! Mmmm mmm.
Jennifer says
Thanks Katrina. I love the flavour of tarragon vinegar. It’s great for a nice change in potato salad, too!
Sarah says
What a stunning salad! I’ve been wanting to try some “alternative” panzanella salads that are not just tomatoes and bread. This looks like a perfect time to try :)
Jennifer says
Thanks Sarah. This is a nice change for sure, and I think you’ll love the flavours :)
Sara says
I love your twist on this dish, I have a feeling it’s one that I’m going to be making all summer long!
Jennifer says
Thanks Sara. We love this version (I love feta cheese :)
Tricia @ Saving room for dessert says
I will have to look for the tarragon vinegar – it sounds wonderful. And the salad is beautiful! I am a fan of Greek flavors and would eat just about anything with black olives and Feta – so this is perfect for me and beautiful too. Love your photos!
Jennifer says
Thanks so much, Tricia. If you like tarragon, you will love the vinegar. Nice in salad dressings or in lots of savory dishes.