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