If you crave a salad that’s vibrant, hearty, and bursting with Mediterranean flavor, you’ll fall instantly in love with Greek Panzanella Salad. This show-stopping dish combines crisp, toasty bread cubes with juicy tomatoes, briny olives, and creamy feta—for a rustic salad that’s every bit as satisfying as it is gorgeous on your table.
Why You’ll Love This Recipe
- Burst of Fresh Mediterranean Flavors: Every bite offers juicy tomatoes, tangy feta, herby basil, and briny kalamata olives soaked into crunchy bread.
- Filling and Wholesome: The mix of toasted bread, chickpeas, and artichokes turns this salad into a meal-worthy dish that’s both light and satisfying.
- Easy to Prepare Ahead: Panzanella actually gets better as it sits, giving you tons of freedom to prep for gatherings or busy weeknights.
- Perfect for All Occasions: Whether served as a lunch, a side for grilled mains, or as part of a picnic spread, this Greek Panzanella Salad brings a sunny mood to any table.
Ingredients You’ll Need
Greek Panzanella Salad is all about letting the quality and freshness of your ingredients shine. Each element adds a burst of color, texture, and classic Greek flavor that takes this rustic salad from simple to simply irresistible.
- Ciabatta or French bread: Choose a rustic, crusty loaf—a day or two old is perfect. The bread soaks up the dressing while keeping a hint of chew.
- Red and yellow grape tomatoes: Their sweetness and juiciness bring vibrant color and a juicy punch to every bite.
- Seedless cucumber: Crisp and refreshing, it balances the bold Mediterranean flavors.
- Red bell pepper: Adds crunch and a delicate sweetness; feel free to use orange or yellow if that’s what you have.
- Marinated quartered artichoke hearts: These tangy, tender bites give the salad its Greek-inspired character.
- Chickpeas: They deliver heartiness and plant-based protein, making this salad substantial enough for a meal.
- Kalamata olives: For that signature briny, savory flavor—don’t skip them!
- Red onion: Sliced super-thin, it adds a subtle bite and beautiful color contrast.
- Feta cheese: Creamy and tangy, crumbled feta pulls all the flavors together.
- Basil: A handful of fresh chopped basil adds an unmistakable herbal lift.
- Red wine vinegar & lemon juice: The zesty base for the punchy salad dressing.
- Garlic, dried oregano, salt, and pepper: For signature Greek flavor in every forkful.
- Olive oil: Use a good quality extra virgin olive oil to make your salad dressing sing.
Variations
This Greek Panzanella Salad is highly adaptable, so you can easily swap in your favorite veggies or adjust based on seasonal produce, special diets, or what you have in your fridge.
- Gluten-Free Twist: Use your favorite gluten-free bread or even roasted sweet potato chunks for a fun, breadless twist.
- Vegan Option: Omit the feta cheese, or try it with a plant-based feta alternative for all the creamy, tangy vibes.
- Add Grilled Chicken or Shrimp: For a more substantial main dish, toss in some grilled chicken, shrimp, or even tofu cubes.
- Switch the Herbs: If basil’s not your favorite, try fresh dill or parsley for a different herbal kick.
- Different Veggies: Add roasted zucchini, eggplant, or even sun-dried tomatoes to make it your own.
How to Make Greek Panzanella Salad
Step 1: Toast the Bread
Preheat your oven to 375°F. Arrange the bread cubes in a single layer on a large baking sheet and bake for about 10 minutes. The goal: golden, crisp edges and a slightly chewy center that soaks up flavor without going mushy. If you love extra crunch, leave them in just a tad longer!
Step 2: Chop the Veggies and Combine
While the bread toasts, halve your tomatoes, chop the cucumber and bell pepper, and slice the red onion thinly. Add them to your largest salad bowl along with the artichokes, chickpeas, olives, crumbled feta, and basil. As soon as the bread cubes are cool, toss them gently in, too.
Step 3: Whisk the Greek Dressing
Grab a small bowl and combine red wine vinegar, lemon juice, minced garlic, oregano, salt, pepper, and olive oil. Give it a good whisk until everything is emulsified and fragrant—the aroma alone is a preview of what’s to come!
Step 4: Toss and Let the Flavors Marry
Drizzle the dressing all over your bread and veggie bowl. Gently toss until every chunky bite is coated and glistening. Let the Greek Panzanella Salad rest for about 30 minutes at room temperature—this is when the bread truly soaks up the Greek flavors, resulting in ultra-satisfying bites.
Pro Tips for Making Greek Panzanella Salad
- Bread Matters Most: Always use rustic, crusty bread that’s at least a day old for the best texture—fresh bread will become mushy too quickly once the dressing is added.
- Marinate for Magic: Resist the urge to serve immediately; resting for 30 minutes lets the flavors meld and transforms the bread into something heavenly.
- Customize Texture: If you prefer crispier bread cubes, use a little extra toasting and add them at the last minute, just before serving.
- Slice Onions Thinly: Super-thin red onion slices mellow in the dressing and won’t overpower the other flavors, keeping the salad balanced and fresh.
How to Serve Greek Panzanella Salad
Garnishes
For an extra flourish, top your Greek Panzanella Salad with a final sprinkle of feta, a handful of torn fresh basil, or a scattering of toasted pine nuts. A drizzle of your best olive oil right before serving inspires that sun-drenched Mediterranean glow in every bite.
Side Dishes
This salad is so flavorful it can shine as a main dish, but it’s also a dream alongside Greek grilled chicken, lamb chops, souvlaki, shrimp skewers, or classic spanakopita. For a mezze-style spread, serve it with hummus, tzatziki, and warm pita bread to round out the meal.
Creative Ways to Present
Try layering the Greek Panzanella Salad in a trifle bowl for an eye-catching display at potlucks. For a picnic or lunchbox, portion into mason jars, or serve individual scoops on crisp romaine leaves for a fun, hand-held appetizer style.
Make Ahead and Storage
Storing Leftovers
Store any leftover Greek Panzanella Salad covered in the refrigerator for up to 2 days. The bread will continue absorbing the dressing, giving it an ultra-savory, tender bite—just give it a gentle toss before serving again.
Freezing
This salad isn’t a great candidate for freezing, as bread and fresh veggies lose their fabulous texture after thawing. For the best results, enjoy Greek Panzanella Salad fresh or within a day or two of making it.
Reheating
No reheating needed! Greek Panzanella Salad is meant to be enjoyed cold or at room temperature, making it an exceptionally convenient dish for any occasion or leftover lunch.
FAQs
-
Can I make Greek Panzanella Salad ahead of time?
Absolutely! In fact, this salad is at its best after sitting for 30–60 minutes, which allows the bread to soak up the dressing and the flavors to meld beautifully. If making more than a day ahead, keep the bread separate and add it an hour before serving for the ideal texture.
-
What kind of bread works best for Greek Panzanella Salad?
Choose a sturdy, chewy loaf such as ciabatta, French bread, or even a good, rustic sourdough. It’s best if the bread is a day or two old so it toasts up golden yet stays chewy enough to hold its shape in the salad.
-
Is Greek Panzanella Salad gluten-free?
Traditional Greek Panzanella Salad uses wheat-based bread, so it isn’t naturally gluten-free. However, you can easily adapt the recipe with your favorite gluten-free loaf for a celiac-friendly version—just adjust toasting time as needed!
-
Can I use different vegetables in this salad?
Definitely! Greek Panzanella Salad is all about celebrating fresh flavors. Feel free to toss in roasted zucchini, eggplant, or even sun-dried tomatoes, depending on your preferences or what’s in season.
Final Thoughts
Give this Greek Panzanella Salad a try and you’ll see just how much joy a bowlful of fresh, sun-kissed ingredients can bring. Whether you’re feeding family, friends, or just yourself, it’s a surefire way to make everyone ask for seconds with a smile. Enjoy every flavorful bite!
Print
Greek Panzanella Salad Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Category: No-Cook
- Method: Mixing
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This Greek Panzanella Salad is a delightful twist on the classic Italian bread salad, featuring a medley of fresh vegetables, hearty chickpeas, tangy olives, and creamy feta cheese, all tossed in a zesty herb-infused dressing.
Ingredients
For the Salad:
- 1 loaf Ciabatta or French bread cut into 1-inch cubes (8–9 cups)
- 1 cup halved red grape tomatoes
- 1 cup halved yellow grape tomatoes
- 1 seedless cucumber, chopped
- 1 red bell pepper, chopped
- 1 cup marinated quartered artichoke hearts, drained
- 1 14 oz can chickpeas, rinsed and drained
- 3/4 cup pitted kalamata olives, halved
- 1/2 red onion, thinly sliced
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped basil
For the Dressing:
- 2 tablespoons red wine vinegar
- 2 tablespoons freshly squeezed lemon juice
- 1 clove garlic, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup olive oil
Instructions
- Preheat the oven: Preheat the oven to 375 degrees F. Spread the bread cubes on a baking sheet and bake for about 10 minutes or until toasted.
- Prepare the salad: In a large bowl, combine the toasted bread cubes with tomatoes, cucumber, red pepper, artichoke hearts, chickpeas, olives, red onion, feta cheese, and basil.
- Make the dressing: In a small bowl, whisk together red wine vinegar, lemon juice, garlic, oregano, salt, pepper, and olive oil.
- Toss and serve: Drizzle the dressing over the salad and toss until well coated. Let the salad sit for about 30 minutes to allow the flavors to meld. Serve and enjoy!
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 5g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 11mg
