Greek Panzanella

1 review, 4 star(s). 100% would make again

Ready in 1 hour 05 minutes

simple, easy, delicious. great for a summer day when you want something tasty without the heat of the kitchen.


Good olive oil
1 French bread or boule; small; cut into 1-inch cube
Kosher salt
1 hothouse cucumber, unpeeled, seeded, and sliced 1/
1 large diced
1 large diced
1 pint cherry or grape tomatoes; halved
1/2 red onion; sliced in half rounds
1/2 pound feta cheese, cut in 1/2-inch cubes
1/2 cup calamata olives; pitted
For the vinaigrette:
2 cloves Garlic; minced
1 teaspoon dried oregano
1/2 teaspoon Dijon mustard
1/4 cup good red wine vinegar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup good olive oil

Original recipe makes 6 Servings



1. Heat 3 tablespoons olive oil in a large saute pan. Add the bread cubes and sprinkle with salt; cook over low to medium heat, tossing frequently, for 5 to 10 minutes, until nicely browned. Add more olive oil as needed.

2. Place the cucumber, red pepper, yellow pepper, tomatoes and red onion in a large bowl.

3. Whisk together the garlic, oregano, mustard, vinegar, 1 teaspoon salt and the pepper in a small bowl. (for the vinaigrette)

4. While still whisking, add the olive oil and make an emulsion.

5. Pour the vinaigrette over the vegetables.

6. Add the feta, olives and bread cubes and mix together lightly.

Set aside for 30 minutes for the flavors to blend. Serve at room temperature.

Alert editor   
Calories Per Serving: 291 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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[I posted this recipe.]
katemckay 5y ago

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