Greek Panzanella Salad

Looking for a dish that is impressive, easy to prepare and budget friendly? Greek Panzanella salad does all that and is deliciously full of flavor!

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Editor’s note: This is an updated version of an article originally posted July 2010 with better photos and additional information.

Fresh summer ingredients

Colorful Greek Panzanella salad combines the seasons freshest ingredients with a vibrant and delicious vinaigrette. Topped with feta and crunchy homemade croutons, it is a great side dish. Having friends over? Serve on the patio with drinks and appetizers. So perfect for summertime entertaining.

How to make homemade croutons

For making the croutons, look for a crusty loaf of bread with great flavor. Something like this loaf of Italian bread. French bread works as well.

Cut the bread into slices and then into 1 to 1 1/2-inch cubes using a knife or kitchen shears.

You’ll want about 6-cups of cubes.

Add the cubes to a baking sheet, season with salt and pepper and drizzle with about 3 tablespoons olive oil. Give them a good toss until evenly coated with the oil, spread then out in a single layer and bake in a preheated 400 degree oven. Toast for 18- 20 minutes, tossing a few times until nice and golden browned.

Homemade croutons for Greek panzanella salad recipe

The seasoned croutons add crunch to the salad and are perfect for sopping up the flavors of the vinaigrette. If you have croutons leftover, you can save the extra for another day.

Storing homemade croutons

Place croutons in a zip-closure bag, removing as much air as possible before sealing. They will keep for up to 2 weeks in the pantry. Croutons can be frozen for up to 4 to 6 weeks.

Prepping the veggies

Prepping hothouse cucumbers for Greek Panzanella salad.

Wash, dry and slice 1 English cucumber lengthwise. Use a melon baller or spoon to remove the seeds.

Slice into 1/4 to 1/2-inch pieces. Large dice 1 red and 1 yellow bell pepper. Slice 1/2 of a red onion into half-rounds. Cup fresh basil leaves to measure 1/4-cup.

Cutting cherry tomatoes for Greek panzanella salad.

Slice 1-cup cherry or grape tomatoes in half.

Fetta cheese and chick peas for Greek panzanella salad recipe.

Cut 1/2 pound feta cheese into 1/2-inch cubes and drain 1/2 cup of garbanzo beans.

Making the vinaigrette dressing

Making the dressing for Greek panzanella salad.

In a bowl, combine 2 cloves minced garlic, 1 teaspoon dried oregano, 1 teaspoon Dijon mustard, 1/4 cup red wine vinegar, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper.

Drizzle in 1/2-cup olive oil while rapidly whisking to create a creamy emulsion.

This is what the vinaigrette should look like.

Tossing the dressing with fresh vegetables for Greek panzanella salad.

Pour the vinaigrette over the veggies.

Toss and refrigerate for at least 30 minutes.

To serve, top with feta cheese and the croutons.

adapted from Food Network

PRINT RECIPE

Yield: 6 servings

INGREDIENTS:

Olive oil
Rustic, crusty Italian or French bread
Kosher salt and pepper
1 English cucumber, unpeeled, seeded, and sliced 1/4-inch thick
1 red bell pepper, large diced
1 yellow or orange bell pepper, large diced
1 cup cherry or grape tomatoes, cut in half
1/2 red onion, sliced in half rounds
1/4 cup fresh basil, sliced
1/2 pound feta cheese, cut in 1/2-inch cubes
1/2 cup garbanzo beans, drained

For the vinaigrette:

2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon Dijon mustard
1/4 cup red wine vinegar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup good olive oil

DIRECTIONS:

Making the croutons:

Cut bread into slices and then into 1 to 1 1/2-inch cubes using a knife or kitchen shears to measure about 6-cups.

Add the cubes to a baking sheet, season with salt and pepper and drizzle with about 3 tablespoons olive oil. Give them a good toss until evenly coated with the oil, spread then out in a single layer and bake in a preheated 400-degree oven. Toast for 18- 20 minutes, tossing a few times until nice and golden browned.

Add the cucumber, red pepper, yellow pepper, tomatoes, red onion, basil and garbanzo beans into a large bowl.

For the vinaigrette, whisk together the garlic, oregano, Dijon mustard, red wine vinegar, 1 teaspoon salt and the pepper in a small bowl.

While still whisking, add the olive oil and make an emulsion.

Pour the vinaigrette over the vegetables. Add the feta, and bread cubes and mix together lightly. Set aside for 30 minutes for the flavors to blend.

Serve at room temperature.

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