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Easy Greek Panzanella recipe
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Greek Panzanella Recipe

This Greek Panzanella combines golden homemade croutons with juicy tomatoes, crisp cucumber, bell peppers, Kalamata olives, creamy feta, and a simple oregano vinaigrette. Fresh, colorful, and full of Mediterranean flavor, it's an easy summer salad or side dish.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Side Dish
Cuisine: Greece, Mediterranean
Keyword: Croutons
Servings: 6
Calories: 365kcal

Equipment

  • 1 Large baking sheet
  • 1 Parchment paper
  • 1 Large skillet
  • 1 Mixing bowls
  • 1 Whisk
  • 1 Chef's Knife
  • 1 Cutting board
  • 1 Measuring cups and spoons
  • 1 Large serving bowl

Ingredients

For the Croutons

  • 1/4 cup unsalted butter
  • 1 small loaf crusty bread cut into bite-size cubes

For the Vinaigrette

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

For the Salad

  • 1 English cucumber halved, seeded, and sliced
  • 1 red bell pepper chopped
  • 1 orange bell pepper chopped
  • 1 pint grape tomatoes halved
  • 1/2 red onion thinly sliced
  • 1/2 cup Kalamata olives pitted and halved
  • 1/2 pound feta cheese cut into bite-size pieces or crumbled
  • Salt to taste

Instructions

Make the Croutons

  • Preheat the oven to 400°F (200°C).
  • Melt the butter in a large skillet over medium heat. Continue cooking briefly until it begins to turn lightly golden and develops a nutty aroma.
  • Add the bread cubes and toss until they are evenly coated with the melted butter.
  • Spread the bread in a single layer on a parchment-lined baking sheet.
  • Bake for 10–15 minutes, turning once halfway through, until the croutons are crisp and golden. Remove from the oven and allow them to cool slightly.

Make the Vinaigrette

  • In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, Dijon mustard, garlic, oregano, and black pepper until well combined.

Assemble the Greek Panzanella

  • Add the cucumber, tomatoes, bell peppers, red onion, and Kalamata olives to a large serving bowl.
  • Pour the vinaigrette over the vegetables and gently toss until everything is evenly coated.
  • Add the cooled croutons and gently toss again.
  • Add the feta cheese and carefully fold it into the salad.
  • Let the Greek Panzanella rest for about 5–10 minutes before serving so the croutons can absorb some of the vinaigrette while still retaining their texture.
  • Taste and add salt only if needed, since the feta and Kalamata olives are already salty. Serve and enjoy!

Notes

For the best texture, use slightly stale crusty bread rather than soft sandwich bread. Day-old sourdough, ciabatta, or a rustic country loaf works especially well.
Use ripe, flavorful tomatoes and good-quality extra virgin olive oil because both contribute significantly to the finished flavor.
Add the croutons shortly before serving if you prefer them particularly crisp. For softer, dressing-soaked bread, allow the assembled salad to rest a little longer.
Because feta and Kalamata olives contain plenty of salt, taste the finished salad before adding additional salt.
Store leftovers covered in the refrigerator for up to 2 days. The flavor will remain delicious, although the croutons will become softer.
Optional Additions: Fresh basil, parsley, dill, chickpeas, grilled chicken, or grilled shrimp.