Greek-Inspired Panzanella Salad

Greek Panzanella Salad

Course: Salad
Cuisine: Greek
Keyword: Greek salad recipes, panzanella salad recipes
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings
Energy: 323 kcal
Author: Jennifer
A hearty and delicious Greek-inspired panzanella salad, with cucumber, tomatoes, red onion, feta cheese and homemade croutons, tossed in a tarragon vinegar vinaigrette. Serve 2 as a main or 4 as a side.
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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

  1. 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.
  2. 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,
  3. 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.