Greek Panzanella Salad

Greek Panzanella Salad

Serves 4
Dietary Vegetarian
Meal type Lunch, Salad, Side Dish
Website Adapted from The Barefoot Contessa


  • 1 multi-grain demi baguette (cubed)
  • 1 1/2 Tbsp olive oil
  • 3 large tomatoes (chopped)
  • 2 red, yellow, or orange peppers (chopped)
  • 1 1/2 cucumbers (chopped)
  • 1/2 red onion (chopped)
  • 1/2 cup kalamata olives (chopped)
  • 200 grams feta (cubed)


  • 1 Tsp dried oregano
  • 1/2 Tsp dijon mustard
  • 2 Cloves garlic (chopped)
  • 1/2 cup red wine vinegar
  • 1/4 cup olive oil
  • salt and pepper (to taste)


This salad is great on its own, or as a side dish for grilled chicken, salmon, or steak. Or try adding a can of chickpeas or kidney beans for some extra protein.


1. Heat a large saute pan over medium heat and add olive oil. Add bread cubes and cook, stirring often, until toasted, about 5-10 minutes. Season with salt and set aside.
2. Combine tomatoes, cucumbers, peppers, onion, olives, and feta. About 30 minutes before serving, add dressing and croutons and let stand at room temperature so all the flavours can combine and the bread can soak up some of the dressing.
3. Combine all ingredients and set aside.