Greek Panzanella Salad is a delightful Mediterranean twist on the classic Italian bread salad. This vibrant dish features a mix of juicy tomatoes, crisp cucumbers, Kalamata olives, red onion, and chunks of toasted bread, all tossed together with crumbled feta cheese and a tangy lemon-oregano dressing. The bread soaks up the flavors of the dressing and the fresh vegetables, making every bite a burst of deliciousness. It’s a perfect side dish or light meal, especially during the warm months when fresh produce is at its peak.
Ingredients:
- 4 cups day-old bread, cubed
- 2 cups cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 cup crumbled feta cheese
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Instructions:
- Toast the Bread:
- Preheat your oven to 375°F (190°C). Spread the cubed bread on a baking sheet and toast for 10-15 minutes until golden and crispy.
- Prepare the Dressing:
- In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, oregano, salt, and pepper.
- Assemble the Salad:
- In a large bowl, combine the toasted bread, cherry tomatoes, cucumber, red onion, and olives. Pour the dressing over the salad and toss to coat.
- Add Feta and Serve:
- Sprinkle crumbled feta cheese over the salad and garnish with fresh basil or parsley. Serve immediately.
Enjoy this Greek Panzanella Salad as a refreshing and flavorful dish that’s perfect for any occasion!
