Greek Panzanella
Greek Panzanella is a fresh and flavorful Mediterranean-inspired twist on the classic Italian bread salad. Combining crispy day-old bread with juicy tomatoes, refreshing cucumbers, tangy feta cheese, briny olives, and fresh herbs, this salad is bursting with vibrant flavors. A simple dressing of olive oil and red wine vinegar ties everything together, making it a perfect light meal or side dish for any occasion.
Equipment
- 1 large mixing bowl
- 1 small bowl or jar for dressing
- 1 sharp knife for chopping
- 1 Cutting Board
- 1 Whisk for dressing
- 1 spoon or tongs for tossing
Ingredients
- 4 cups day-old bread about 1/2 loaf, torn into cubes
- 2 medium tomatoes cut into wedges or chunks
- 1 cucumber thinly sliced
- 1/2 small red onion thinly sliced
- 1/2 cup Kalamata olives pitted and roughly chopped
- 3/4 cup feta cheese crumbled
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- Salt and freshly ground black pepper to taste
- 1 teaspoon dried oregano or fresh, if available
Instructions
Prepare the Bread:
- Tear the day-old bread into bite-sized cubes and place them in a large mixing bowl. If the bread is very fresh, lightly toast it to dry it out.
Prepare the Vegetables:
- Slice the tomatoes into wedges or chunks, the cucumber into thin slices, and the red onion into thin rings. Add them to the bowl with the bread.
Add the Olives and Feta:
- Pit and chop the Kalamata olives and add them to the bowl. Crumble the feta cheese and sprinkle it over the salad mixture.
Make the Dressing:
- In a small bowl or jar, whisk together the olive oil, red wine vinegar, salt, and pepper until the dressing is well-combined.
Toss and Let Sit:
- Pour the dressing over the bread and vegetable mixture. Gently toss everything together until evenly coated. Let the salad sit for 10-15 minutes to allow the bread to absorb the dressing and the flavors to meld.
Serve:
- Once the flavors have combined, serve the Greek Panzanella chilled or at room temperature. Enjoy as a light meal or a side dish!
Notes
- Bread Choice: For the best texture, use rustic, hearty bread like a baguette or country loaf. It should be slightly stale or toasted for the perfect consistency.
- Customizing: Feel free to add other Mediterranean ingredients like roasted peppers, grilled chicken, or chickpeas for added protein.
- Vegan Option: To make this dish vegan, simply omit the feta cheese or substitute with a dairy-free alternative.
- Storage: Greek Panzanella is best eaten fresh, but leftovers can be stored in an airtight container in the fridge for up to 1-2 days. The bread may get a bit soggy, but the flavors will still be great!