Greek Panzanella

Ingredients

• 2cloves garlic
• ½ teaspoonoregano
• ¼ teaspoonDijon mustard
• 2 tablespoons (30 ml)red wine vinegar
• ½ teaspoonsalt
• ¼ teaspoonfreshly ground black pepper
• ¼ cup (60 ml)olive oil
• ½ loaf (about 950 ml; 4 cups)French bread, cut into 2.5 cm cubes
• 2 tablespoons (30 ml)olive oil
• ¾ teaspoonkosher salt
• ½English cucumber, sliced and halved
• 5 ounces (142 g)cherry tomatoes, halved
• ⅓ cup (about 80 ml)pitted Kalamata olives
• ¼red onion, sliced
• 3 ounces (85 g; about ½ cup)feta cheese, crumbled

Instructions

1. 1

   Mix the dressing

   Combine all the dressing ingredients in a jar and set it aside.

2. 2

   Toast the bread

   Spread the bread cubes on a baking sheet, drizzle with 2 tablespoons (30 ml) olive oil and sprinkle with ¾ teaspoon kosher salt. Bake at 230°C for 10 minutes, stirring after 5 minutes.

3. 3

   Dress the vegetables

   In a large bowl, combine the cucumber, tomatoes, onion and olives with the dressing.

4. 4

   Add bread and feta

   Add the toasted bread cubes and crumbled feta, then toss gently to combine. Leave the salad to marinate for 30 minutes and serve at room temperature.

What is Greek Panzanella?

Panzanella is a Tuscan bread salad, traditionally made to use bread that has gone stale. This Greek-inspired version pairs toasted bread with Mediterranean staples such as olives, cucumber and feta.

The contrast is what makes it work: the bread offers a crisp, chewy base, while the vegetables bring freshness and the dressing adds tang. A half-hour rest gives the bread time to absorb some of the dressing without making the salad entirely soft.

Nutrition and macros by portion

The nutrition label shows one serving as written: 220 calories, 6g protein, 23g carbs, 12g fat.

Bread supplies most of the carbohydrates, while the olive oil contributes much of the fat; feta adds protein as well as fat, and the vegetables and olives contribute smaller amounts. For a more rounded plate, serve a portion with grilled fish, chicken or beans and extra vegetables.

The dressing and its balance

Garlic and oregano: these lend the dressing a savoury, herb-led flavour that suits the olives and feta. Combine them with the vinegar, mustard, salt, pepper and oil as directed.

Olive oil: it rounds out the vinegar and helps coat the salad ingredients. The feta and olives are already salty, so taste a forkful before adding any extra seasoning at the table.

Choosing and toasting the bread

Bread cubes: French bread gives the salad a sturdy base; cutting it into roughly 2.5 cm cubes helps the pieces toast evenly. Slightly firm bread is especially useful because it holds its shape when dressed.

Even browning: spread the cubes across the baking sheet and stir them after 5 minutes, as the method directs. They should be toasted on the outside, with enough substance left to soak up dressing later.

Getting the texture right

Vegetables first: mix the cucumber, tomatoes, onion and olives with the dressing before adding the bread. This gives the vegetables a little time in the dressing while keeping the bread out of the bowl until the next step.

Gentle tossing: fold in the toasted bread and feta rather than crushing them. The 30-minute rest softens the bread’s edges, but the salad is best served before the cubes lose all their texture.

Timing and serving

The oven time is 10 minutes, with a stir halfway through, followed by a 30-minute marinating rest. Allow for that resting time when planning to serve the salad at room temperature.

Serve it as a light main or alongside grilled fish, chicken or vegetables. It also sits comfortably on a spread with other salads and simple roasted dishes.

Preparing it ahead

For the best contrast of crisp bread and juicy vegetables, keep the toasted cubes separate until shortly before serving. You can combine the dressing and chop the vegetables ahead, then toss everything together and allow the stated 30-minute rest.

If the salad has already been dressed, expect the bread to soften as it stands. Leftovers are still enjoyable, though they are less crisp than freshly assembled panzanella.

Recipe notes & tips

• Cut the bread into evenly sized cubes so the pieces toast at a similar rate.
• Stir the bread cubes after 5 minutes to encourage even toasting.
• Halve the tomatoes so their juices can mingle with the dressing.
• Toss in the bread gently to help it keep its shape.
• Give the salad the full 30-minute rest before serving at room temperature.

Variations

• Add fresh herbs: Fold in chopped parsley or mint just before serving for a fresh herbal note.
• Use a different bread: Try a crusty country loaf, cut into similar-sized cubes.
• Add peppers: Mix in sliced sweet pepper with the cucumber and tomatoes.
• Bring in capers: Add a small spoonful for extra briny flavour alongside the olives.
• Add grilled chicken: Serve with sliced grilled chicken to make the salad more substantial.

Common mistakes to avoid

• Uneven cubes: Large and small pieces toast at different speeds; cut the bread into roughly 2.5 cm cubes.
• Crowded baking sheet: Overlapping bread can toast unevenly; spread the cubes out in a single layer.
• Skipping the halfway stir: The cubes may brown more on one side; stir them after 5 minutes.
• Adding bread too early: It can turn soft before serving; mix it in after dressing the vegetables.
• Overmixing: The bread and feta can break apart; toss gently until just combined.

How to store

Refrigerate leftovers in an airtight container and eat within 2 days. The bread will soften during storage; serve chilled or let it come to room temperature, and avoid reheating the salad.

Frequently asked questions