Greek Panzanella Salad Recipe

If you’re craving sunshine in a bowl, you have to try this Greek Panzanella Salad! It’s a bright and beautiful marriage of juicy tomatoes, crisp veggies, briny olives, creamy feta, and golden toasted bread all tossed in a zesty Mediterranean dressing. Packed with color, crunch, and big Greek flavors, it’s the salad that steals the show at every picnic and gathering.

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Ingredients You’ll Need

Let’s talk about what makes Greek Panzanella Salad so irresistible—each ingredient plays a starring role, bringing its own flavor, crunch, or pop of color to the party. You’ll just need simple, fresh ingredients, but together, they create salad perfection!

• Ciabatta or French bread: Day-old bread is ideal for soaking up all those vibrant juices without becoming mushy—toast it for an irresistible crunch.
• Red and yellow grape tomatoes: These add juicy sweetness and a confetti of color. Mix the two for those gorgeous sunshine shades!
• Seedless cucumber: Crunchy, cool, and completely refreshing—a classic Mediterranean touch.
• Red bell pepper: Adds a crisp bite and gentle sweetness that balances out the briny ingredients.
• Marinated artichoke hearts: For tang and tender texture—don’t skip, they make this salad a little more special.
• Chickpeas: Creamy, protein-packed, and so satisfying—they make this a meal-worthy salad.
• Kalamata olives: Bring that signature Greek flavor with their deep, briny goodness. Halve them for easy eating.
• Red onion: Thinly sliced for a sharp, savory kick—if you want, soak the slices in cold water to mellow them out.
• Feta cheese: The crumbly, tangy hero that just screams Greek salad! Adds creaminess to every forkful.
• Fresh basil: Brightens up the whole dish with its fresh, peppery aroma—don’t leave it out!
• Red wine vinegar and lemon juice: This duo is the backbone of the zingy dressing, lifting up all the flavors.
• Garlic & dried oregano: For that unmistakable Mediterranean punch in the dressing.
• Olive oil: The key to a luscious (and authentic) Greek dressing—use your best extra-virgin if you have it.
• Kosher salt & black pepper: To bring everything vibrantly together.

Variations

Greek Panzanella Salad is like a canvas—so flexible for whatever you’re craving, or whatever’s in your crisper drawer! Don’t be afraid to customize to fit your tastes or dietary needs, and let the fresh produce shine.

• Make it Vegan: Skip the feta or swap in a creamy vegan feta substitute—you’ll still get loads of flavor from the olives, artichokes, and zippy dressing.
• Add More Protein: Toss in grilled chicken, sliced steak, or even seared tofu to turn this salad into a satisfying main dish.
• Switch Up the Veggies: Don’t have red bell pepper? Try roasted red peppers, snap peas, or chopped spinach for a twist.
• Try Different Breads: Sourdough, baguette, or even sturdy multigrain work beautifully—just be sure to toast them first.

How to Make Greek Panzanella Salad

Step 1: Toast the Bread

Start by cubing your bread into hearty, one-inch pieces—think rustic, not perfect! Spread the cubes in a single layer on a baking sheet and pop them into a preheated 375°F oven for about 10 minutes. You want golden, crunchy croutons that are still soft in the center. This crucial step keeps your bread from turning soggy once it meets the salad dressing.

Step 2: Mix the Salad

In a big mixing bowl, combine the toasted bread with the colorful array of grape tomatoes, cucumber, red pepper, artichoke hearts, chickpeas, olives, red onion, crumbled feta, and fresh basil. The more vibrant your bowl looks, the more delightful your Greek Panzanella Salad will be!

Step 3: Whisk the Dressing

Whisk together the red wine vinegar, lemon juice, minced garlic, oregano, salt, pepper, and olive oil in a small bowl. The aroma will instantly transport you to a sunny Greek isle! Pour the dressing evenly over your salad ingredients.

Step 4: Toss & Let Rest

Gently toss everything together—use your hands for the most even mixing! Now, the secret: let your Greek Panzanella Salad sit at room temperature for about 30 minutes. This gives the bread time to soak up the juices and dressing, resulting in flavor-packed bites every single time.

How to Serve Greek Panzanella Salad

Garnishes

Give your salad that wow factor by showering it with more crumbled feta, a handful of fresh basil leaves, or even a sprinkle of toasted pine nuts for added crunch. A final drizzle of your best olive oil right before serving makes everything glisten and taste extra luxurious.

Side Dishes

Greek Panzanella Salad plays well with others! It’s a dream with grilled chicken or fish, juicy lamb chops, or crisp falafel. For a total Mediterranean spread, serve it alongside hummus, tzatziki, and warm pita—picnic perfection, no matter the main.

Creative Ways to Present

For get-togethers, serve your Greek Panzanella Salad in a big, rustic bowl or try individual mason jars for picnics—just layer the veggies, bread, and feta for a portable, stunning showstopper. If you’re hosting, garnish with edible flowers or microgreens for a pretty, dinner-party-worthy touch!

Make Ahead and Storage

Storing Leftovers

Leftover Greek Panzanella Salad holds up well for about a day in the fridge—store it in an airtight container. The bread will soften further, soaking up even more flavor, but after 24 hours, it may get a bit too soggy to be at its best.

Freezing

Sadly, this is one salad you don’t want to freeze. The bread and fresh veggies just don’t bounce back after thawing and will lose their wonderful crunch and color. It’s best enjoyed fresh or within a day of making it.

Reheating

Greek Panzanella Salad is meant to be served at room temperature or chilled—no reheating needed! In fact, letting it sit out for a few minutes before serving brings out the flavors and helps the salad taste its absolute best.

FAQs

Final Thoughts

This Greek Panzanella Salad is an absolute celebration of Mediterranean flavors, textures, and colors. Whether you’re making lunch for yourself or looking for a crowd-pleasing side, don’t be surprised if everyone asks for the recipe—there’s just something magical about this salad! Give it a try, and let every bite remind you of sunny days and easy summer feasts.

Greek Panzanella Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 103 reviews

• Author: Megane
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Category: Baking
• Method: Baking
• Cuisine: Greek
• Diet: Vegetarian

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Description

A delightful Greek Panzanella Salad that combines the freshness of tomatoes, cucumbers, and bell peppers with the briny flavors of olives and artichokes, all tossed with crispy bread cubes and a zesty dressing.

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Ingredients

Units USM Scale 1x2x3x

For the Salad:

• 1 loaf Ciabatta or French bread, cut into 1-inch cubes (8–9 cups)
• 1 cup halved red grape tomatoes
• 1 cup halved yellow grape tomatoes
• 1 seedless cucumber, chopped
• 1 red bell pepper, chopped
• 1 cup marinated quartered artichoke hearts, drained
• 1 14 oz can chickpeas, rinsed and drained
• 3/4 cup pitted kalamata olives, halved
• 1/2 red onion, thinly sliced
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped basil

For the Dressing:

• 2 tablespoons red wine vinegar
• 2 tablespoons freshly squeezed lemon juice
• 1 clove garlic, minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup olive oil

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Instructions

1. Preheat oven to 375 degrees F. Place the bread cubes on a large baking sheet. Bake for 10 minutes or until toasted.
2. In a large bowl, combine the bread, tomatoes, cucumber, red pepper, artichoke hearts, chickpeas, olives, red onion, feta cheese, and basil.
3. In a small bowl, whisk together red wine vinegar, lemon juice, garlic, oregano, salt, pepper, and olive oil.
4. Drizzle the dressing over the salad and toss until well combined. Let sit for 30 minutes to allow the bread to soften. Serve.

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