Greek-Inspired Panzanella Salad

Nothing says Mediterranean sunshine quite like this Greek Panzanella Salad! It’s a vibrant twist on the classic Italian bread salad, bursting with juicy tomatoes, crisp cucumbers, briny olives, and tangy feta.

What makes this dish extra special is how it combines the heartiness of rustic bread with the fresh, bold flavors of a traditional Greek salad.

The dried oregano, paired with a drizzle of quality olive oil, takes everything to the next level. Whether you’re looking for a light lunch, a showstopping side dish, or a way to use up day-old bread, this recipe is an absolute winner.

Ingredients

Let’s gather the essentials! Simple ingredients come together to create magic:

• 3 cups rustic bread, cubed (slightly stale works best!)
• 1 cup cherry tomatoes, halved (use a mix of colors for extra flair)
• 1 cucumber, sliced into half-moons
• ½ red onion, thinly sliced
• ⅔ cup Kalamata olives (or a mix of your favorite Greek olives)
• ½ cup crumbled feta cheese
• 2 tbsp dried oregano (Greek oregano is ideal!)
• ¼ cup extra-virgin olive oil, plus more for drizzling
• 1 tbsp red wine vinegar
• Handful of fresh basil leaves, torn
• Salt and pepper, to taste

Instructions

Here’s how to make this irresistibly fresh and hearty salad:

1. Prep the bread:
   Preheat your oven to 375°F (190°C). Spread the bread cubes on a baking sheet, drizzle with olive oil, and toss to coat. Toast in the oven for about 8–10 minutes, until golden and slightly crisp. Set aside to cool.
2. Combine the base ingredients:
   In a large salad bowl, mix the tomatoes, cucumber, red onion, and olives. Season lightly with salt and toss to combine.
3. Build the salad:
   Add the toasted bread cubes to the bowl, followed by the feta cheese. Drizzle with olive oil and red wine vinegar. Sprinkle the dried oregano generously over the top.
4. Mix and rest:
   Gently toss the salad to coat the ingredients in the dressing. Let it sit for about 10 minutes to allow the bread to absorb the juices and soften slightly.
5. Garnish and serve:
   Finish with fresh basil leaves and a final drizzle of olive oil. Serve immediately and savor the Mediterranean flavors in every bite!

Tweaks and Additions

Feel like getting creative? Here are some fun ideas to customize your Greek Panzanella Salad:

• Add protein:
  Toss in grilled chicken, shrimp, or even chickpeas for a more filling meal.
• Go herby:
  Mix in fresh parsley or mint alongside the basil for extra freshness.
• Make it zesty:
  Add a squeeze of fresh lemon juice or some lemon zest to brighten up the flavors.
• Swap the bread:
  Use pita chips or garlic croutons if you don’t have rustic bread on hand.
• Amp up the veggies:
  Roasted red peppers, artichoke hearts, or sun-dried tomatoes would be delightful additions.

This Greek Panzanella Salad is sunshine in a bowl—hearty, refreshing, and endlessly versatile. Perfect for summer barbecues, picnics, or a quick meal that transports you to the shores of the Mediterranean.

Once you try it, you’ll find yourself craving its savory-sweet-tangy balance again and again. Grab your ingredients, and let’s dive into this delicious adventure!