Greek-Style Panzanella Bread Salad Recipe
This refreshing Greek-Style Panzanella Bread Salad combines crusty bread cubes with a vibrant mix of fresh vegetables, olives, capers, and tangy feta cheese. Tossed in a zesty olive oil and red wine vinegar dressing with Italian seasoning and garlic, this salad is perfect served chilled or at room temperature, making it an ideal light lunch or side dish for Mediterranean-inspired meals.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 45 minutes (including chilling time)
- Yield: 6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Greek
- Diet: Vegetarian
Ingredients
Salad Ingredients
- 4 cups day-old baguette or crusty Italian bread, cut into 1-inch cubes
- 1 cucumber, seeded and cut into 1/2-inch chunks
- 4 large tomatoes (or equivalent cherry or heirloom tomatoes), cut into 1/2-inch chunks or quarters
- 1/4 red onion, thinly sliced
- 1 8-ounce jar roasted red bell peppers, drained and cut into 1/2-inch chunks (about 1 1/2 peppers)
- 1 3.5-ounce jar capers, drained (about 1/3 cup)
- 1/2 cup pitted kalamata olives, drained and chopped
- 1/3 cup crumbled feta cheese
Dressing Ingredients
- 1/3 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 1/2 teaspoons McCormick Gourmet™ Organic Italian Seasoning with Flaxseed
- 1 clove garlic, pressed
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Prepare the salad base: In a large bowl, combine the bread cubes, cucumber chunks, tomato pieces, thinly sliced red onion, roasted red bell peppers, drained capers, and chopped kalamata olives. Toss them lightly to mix all ingredients evenly.
- Make the dressing: In a jar with a fitted lid, combine the extra virgin olive oil, red wine vinegar, Italian seasoning, pressed garlic clove, kosher salt, and freshly ground black pepper. Secure the lid and shake vigorously to emulsify the dressing. Taste and adjust seasoning with more salt and pepper if needed.
- Toss the salad with dressing: Pour the dressing over the salad mixture, tossing gently to coat all the ingredients thoroughly with the dressing.
- Add feta cheese and chill: Sprinkle the crumbled feta cheese on top of the salad. Cover the salad and refrigerate for 30 minutes to an hour to allow flavors to meld. Serve chilled or at room temperature according to preference.
Notes
- Using day-old or slightly stale bread helps it absorb the dressing without becoming too mushy, which is ideal for Panzanella.
- If you prefer a less tangy salad, reduce the red wine vinegar to 1 tablespoon and increase olive oil slightly.
- For added crunch, you can toast the bread cubes lightly before assembling the salad.
- This salad tastes best when allowed to rest, so plan ahead to chill it before serving.
- Feel free to substitute the Italian seasoning with a mix of oregano, basil, and thyme if unavailable.
