Greek Panzanella is a salad of soaked stale bread, onions and tomatoes that is popular in the summer.  This is a Greek version of the original recipe from the Italian cuisine which until the 20th century was based on onions, instead of tomatoes.


This is perfect side dish or salad that is easy to prepare and is delicous and healthy.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Side Dish
Cuisine: Greece
Keyword: Croutons
Servings: 6


For the Croutons

  • 1/4 cup unsalted butter
  • 1 small loaf crusty bread, cut into bite-sized pieces

For the Vinaigrette

  • 1/2 tsp Dijon mustard
  • 1/4 cup red wine vinegar
  • 1/2 cup extra virgin olive oil
  • 1/2 tsp freshly ground black pepper
  • 2 cloves garlic, minced
  • 1/2 dried oregano

For the Salad

  • 1 English cucumber, halved, seeded, and sliced 1/4 inch thick
  • 1 red bell pepper, chopped
  • 1 orange bell pepper, chopped
  • 1 pint grape tomatoes, halved
  • 1/2 red onion, sliced
  • 1/2 cup kalamata olives, pitted and halved
  • 1/2 lb feta cheese, cut into bite sized pieces
  • salt


For the Croutons

  • Preheat your oven to 400 degrees.
  • Heat over medium heat a large pan over and add the cup butter and let it melt and became with brown color.
  • Then mix the butter with the bread pieces and toss.
  • Place them into a baking dish with a baking sheet at the bottom and bake for 10-15 minutes.

For the salad

  • In a small bowl, prepare the dressing by mixing together the olive oil, pepper, mustard, vinegar, garlic, and dried oregano.
  • In a large bowl, mix the cucumber with the chopped tomatoes, peppers, onion, and olives.
  • Drizzle the dressing on top and carefully toss.
  • Now add the croutons into the salad mixture, then add the feta on top and it sit 10 minutes before serving!

Inspiration and adaptation:,,
Photo: Heather Katsoulis/Wikipedia

Explore other recipes from the traditional Greek cuisine.

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