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.
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.
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
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