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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.
Storing homemade croutons
Prepping the veggies
Slice 1-cup cherry or grape tomatoes in half.
Cut 1/2 pound feta cheese into 1/2-inch cubes and drain 1/2 cup of garbanzo beans.
Making the vinaigrette dressing
Drizzle in 1/2-cup olive oil while rapidly whisking to create a creamy emulsion.
Greek Panzanella Salad
Yield: 6 servings
- 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
- 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
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.
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