Greek Panzanella Salad

Description of this recipe

This Greek Panzanella Salad is a vibrant and flavorful twist on the classic Italian bread salad. It combines the rustic charm of stale bread with the fresh, bright flavors of Mediterranean ingredients like cucumber, tomatoes, red onion, Kalamata olives, and feta cheese. The salad is tossed in a simple yet zesty red wine vinaigrette, creating a light and refreshing dish that’s perfect for warm weather. It’s a fantastic way to use up leftover bread and enjoy the taste of summer all year round.

Why you will love this recipe

You’ll fall in love with this Greek Panzanella Salad for several reasons:

Bursting with Fresh Flavors: The combination of crisp cucumber, juicy tomatoes, pungent red onion, salty olives, and creamy feta cheese creates a symphony of flavors that dance on your palate.
Easy to Make: This salad is incredibly easy to prepare, requiring minimal cooking and simple assembly. It’s a great option for a quick lunch, a light dinner, or a potluck contribution.
Versatile: You can easily customize this salad to your liking. Add grilled chicken or shrimp for a heartier meal, or substitute different vegetables based on what’s in season.
Uses Stale Bread: It’s a genius way to transform stale bread into a delicious and satisfying dish, reducing food waste and saving you money.
Mediterranean Diet Friendly: Packed with healthy fats, fresh vegetables, and lean protein (from the feta), this salad aligns perfectly with the principles of the Mediterranean diet, known for its health benefits.
Perfect for Sharing: This salad is ideal for picnics, barbecues, and potlucks, as it can be easily made ahead of time and transported.
Visually Appealing: The colorful mix of vegetables and the rustic texture of the bread make this salad a feast for the eyes as well as the taste buds.
A Taste of the Mediterranean: Every bite of this salad will transport you to the sunny shores of Greece, with its authentic flavors and aromas.
Satisfying and Refreshing: Despite its simplicity, this salad is surprisingly filling and satisfying, thanks to the bread, cheese, and olive oil. It’s a light yet substantial meal that won’t weigh you down.
A Great Conversation Starter: Bring this salad to a party, and watch as everyone raves about its unique flavor and texture. It’s a guaranteed crowd-pleaser.

Ingredients:

4 cups stale bread, cubed (crusty bread like sourdough or ciabatta works best)
1 cucumber, diced
1 cup cherry tomatoes, halved
1/2 red onion, thinly sliced
1/2 cup Kalamata olives, pitted and halved
1/2 cup feta cheese, crumbled
1/4 cup extra virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon dried oregano
Salt and freshly ground black pepper to taste
Optional: Fresh parsley or mint, chopped, for garnish

Preparation:

Step 1: Preheat the oven to 375°F (190°C). This step ensures the bread cubes will toast evenly and become perfectly golden brown. Arrange the cubed bread in a single layer on a large baking sheet. Ensure the bread cubes are not overcrowded for even toasting.

Step 2: Toast the bread cubes in the preheated oven for about 10-15 minutes, or until they are golden brown and slightly crisp. Keep a close eye on the bread to prevent burning. The toasting process dries out the bread, allowing it to absorb the vinaigrette without becoming soggy. Remove the baking sheet from the oven and let the toasted bread cubes cool slightly.

Step 3: While the bread is toasting, prepare the vegetables. In a large bowl, combine the diced cucumber, halved cherry tomatoes, thinly sliced red onion, and halved Kalamata olives. The large bowl will accommodate all the ingredients and allow for easy mixing. Preparing the vegetables while the bread toasts streamlines the process.

Step 4: Add the cooled toasted bread cubes and crumbled feta cheese to the bowl with the vegetables. The feta cheese adds a salty, tangy element that complements the other flavors in the salad. Ensure the bread is slightly cooled before adding it to the vegetables to prevent them from wilting.

Step 5: In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, dried oregano, salt, and freshly ground black pepper. Whisk until the dressing is emulsified and well combined. Taste and adjust the seasoning as needed. A good quality extra virgin olive oil will contribute to the overall flavor of the salad.

Step 6: Pour the vinaigrette over the salad and toss gently to combine, ensuring that all the ingredients are evenly coated. Be careful not to over-mix, as this can cause the bread to become soggy.

Step 7: Let the salad sit for at least 15 minutes before serving to allow the flavors to meld together. This allows the bread to absorb the vinaigrette and the vegetables to release their juices, creating a harmonious and flavorful salad. For an even more intense flavor, you can let the salad sit for up to an hour.

Step 8: Before serving, garnish with fresh parsley or mint, if desired. A sprinkle of fresh herbs adds a pop of color and freshness to the salad. Serve the Greek Panzanella Salad immediately or chill it for later.

COOKING Rating:

Easy

Serving Suggestions:

Serve as a light lunch or dinner.
Pair with grilled chicken, fish, or lamb.
Bring it to a potluck or barbecue.
Serve as a side dish with your favorite Mediterranean meal.
Add grilled halloumi cheese for a vegetarian protein boost.
Serve it alongside hummus and pita bread for a complete Mediterranean feast.
Top with a poached egg for a more substantial brunch option.
Serve it with a dollop of Greek yogurt for added creaminess and tang.
Use it as a topping for bruschetta.
Serve it on a bed of mixed greens for a heartier salad.

Tips:

Use good quality stale bread for the best texture. Crusty bread like sourdough or ciabatta works well.
Don’t over-toast the bread, or it will become too hard.
Adjust the amount of red onion to your liking. If you prefer a milder flavor, soak the sliced red onion in cold water for 10 minutes before adding it to the salad.
Use good quality feta cheese for the best flavor.
Let the salad sit for at least 15 minutes before serving to allow the flavors to meld together.
Add other vegetables, such as bell peppers, zucchini, or sun-dried tomatoes, to customize the salad to your liking.
If you don’t have red wine vinegar, you can substitute white wine vinegar or balsamic vinegar.
For a spicier salad, add a pinch of red pepper flakes to the vinaigrette.
To prevent the bread from becoming too soggy, add the vinaigrette just before serving.
Store leftover salad in an airtight container in the refrigerator for up to 2 days. The bread will become softer over time, but the salad will still be delicious.

Prep Time:

15 minutes

Cook Time:

10-15 minutes

Total Time:

25-30 minutes

Nutritional Information:

(Note: Nutritional information is approximate and will vary based on specific ingredients and portion sizes.)

Calories:

Approximately 350-450 per serving

Protein:

Approximately 10-15 grams per serving

Sodium:

Approximately 500-700mg per serving

Conclusion

This Greek Panzanella Salad is a delightful and refreshing dish that’s perfect for any occasion. It’s easy to make, bursting with fresh flavors, and a great way to use up stale bread. Whether you’re looking for a light lunch, a flavorful side dish, or a potluck contribution, this salad is sure to impress. So gather your ingredients, follow the simple steps, and enjoy a taste of the Mediterranean in your own kitchen! It’s a fantastic way to add variety to your meals and enjoy the vibrant flavors of Greece. Don’t be afraid to experiment with different ingredients and seasonings to create your own unique version of this classic salad.

Questions and Answers about this recipe

Q1: Can I make this salad ahead of time?

A: Yes, you can prepare the salad ahead of time, but it’s best to add the vinaigrette just before serving to prevent the bread from becoming too soggy. You can prepare the vegetables and toast the bread in advance and store them separately. Then, when you’re ready to serve, simply combine the ingredients and add the dressing. If you do dress the salad ahead of time, be aware that the bread will absorb the dressing and become softer over time.

Q2: What type of bread is best for this salad?

A: Crusty bread like sourdough, ciabatta, or a baguette works best for this salad. These types of bread have a sturdy texture that holds up well when tossed with the vinaigrette. Avoid using soft, squishy bread, as it will become too soggy. Stale bread is ideal, as it will absorb the dressing without falling apart.

Q3: Can I add other vegetables to this salad?

A: Absolutely! This salad is very versatile, and you can easily customize it to your liking by adding other vegetables. Some great additions include bell peppers, zucchini, sun-dried tomatoes, and artichoke hearts. Feel free to experiment with different combinations to create your own unique version of the salad. Just make sure to chop the vegetables into bite-sized pieces.

Q4: Is this salad vegetarian?

A: Yes, as written, this salad is vegetarian. However, if you’re looking to add some protein, you could add grilled halloumi cheese, which is a vegetarian-friendly option that pairs well with the other flavors in the salad. You could also add chickpeas or white beans for a plant-based protein boost.

Q5: Can I make this salad vegan?

A: Yes, to make this salad vegan, simply omit the feta cheese or substitute it with a vegan feta cheese alternative. There are many vegan feta cheeses available on the market that are made from ingredients like tofu, cashews, or almonds. Be sure to check the ingredients list to ensure that the vegan feta cheese is free from any animal-derived products.