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
Units
Scale
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
