Greek Panzanella
Greek Panzanella is a classic Greek village salad, or horiatiki, tossed with crunchy homemade croutons and a tangy Greek salad dressing!
**This post was originally published in June 2013. The photos and recipe have been updated but the text remains largely the same.
I feel like I’ve been keeping a really big secret from you, so I’m attempting to make amends now by introducing you to one of my favorite salads.
Say hello to the Greek panzanella salad!
I feel bad that it’s taken me so long to share this with you because I make it so often. This Greek panzanella is that salad. It’s the salad that comes to mind when you need a really special side dish for a pot luck or gathering.
I had no idea what a panzanella salad was until I saw an episode of Barefoot Contessa many years ago. Ina Garten made a Greek panzanella salad recipe, which became the inspiration for this recipe.
I absolutely loved the idea of turning a classic Greek village salad, or horiatiki, into a panzanella salad. Horiatiki is a rustic, chunky Greek salad with no lettuce, and was one of my favorite dishes when I visited Greece.
This is a super simple salad, but when the produce is really fresh, it doesn’t need much more than a trace of red wine vinegar and olive oil to make it shine.
If you use fresh vegetables at their peak, you’ll get the same Greek island quality that I experienced during my visit.
The only difference is that you won’t be on a Greek island. 🙂
What is panzanella salad?
Panzanella salad originated in Italy. It’s an Italian bread salad that typically includes onions, tomatoes, basil, sometimes capers, olive oil, vinegar and large chunks of stale bread or croutons.
The salad is normally left to stand at room temperature before serving. During this time, the bread soaks up the dressing, which gives it such amazing flavor!
How to make homemade croutons
I’m not normally a crouton person, but that all changes when they’re homemade.
Homemade croutons are a must in panzanella salad, and store bought croutons just wouldn’t do this salad justice.
Making homemade croutons is a very simple process and it will take your panzanella to the next level. The toughest part is refraining from eating them all straight off the sheet pan. 🙂
- Cube your bread and allow to stand uncovered for 1-2 days — stale bread makes the best croutons!
- Toss the bread cubes with olive oil on a large rimmed baking sheet, and bake until golden brown and crispy.
How to make this recipe
- Prep all of the salad ingredients and place in a large bowl.
- Add the bread, and toss with enough dressing to coat.
- Let the salad stand for a minimum of one hour at room temperature to allow the bread to absorb the dressing.
Recipe tips
- All salad components may be made in advance and the entire salad is assembled up to one hour prior to serving. There’s no wilted lettuce or last minute salad prep with this recipe!
- Salad is best when eaten the same day.
More delicious salad recipes:
- Greek chickpea salad by A Cedar Spoon
- Greek orzo salad
- Greek quinoa salad
- Greek salad recipe
- Horiatiki
- Tomato peach panzanella salad
If you try this recipe I’d love to hear from you! Leave a comment and rating below, or tag me at @flavorthemoments on Instagram!
Greek Panzanella
Ingredients
For the croutons:
- 1 tablespoon extra virgin olive oil
- 4 ounces baguette or French bread cubed (mini loaves are perfect, or use about 1/3 of a large loaf)
For the salad:
- 16 ounces grape or cherry tomatoes halved
- 1 English cucumber chopped
- 1 red bell pepper seeded and chopped
- 1 yellow bell pepper seeded and chopped
- 1/2 cup kalamata olives halved
- 1/3 cup red onion thinly sliced
- 6 ounces feta cheese crumbled or cut a block into cubes
- Easy Greek Salad Dressing
Instructions
Prepare the croutons:
- In a large saute pan, heat the tablespoon of olive oil over medium to medium high heat. Add the bread cubes, and stir to coat in the oil. Cook about 5-10 minutes, stirring occasionally, until golden brown and crispy. Place in a bowl and set aside.
Prepare the salad:
- Place the vegetables, kalamata olives, and feta cheese in a large serving bowl. Set aside.
- One hour prior to serving, add the croutons and enough dressing to coat to the salad and stir until combined. Let the salad stand at room temperature. Enjoy!
Notes
- All salad components may be made in advance and the entire salad is assembled up to one hour prior to serving. There’s no wilted lettuce or last minute salad prep with this recipe!
- Salad is best when eaten the same day.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
27 Comments on “Greek Panzanella”
This sounds pretty tasty! I love Greek salads and croutons even more, so a salad focusing on courtons sounds amazing.
The croutons taste so great after soaking up all these flavors. Sounds like you would love it!
This looks like the perfect recipe to me….what a great idea to add bread to a salad. I’ve never made it before! Pinning and saving for my next BBQ!
Thanks, Liz! I hope you enjoy it!
Thank you, Katrina! It’s one of my favorites.
I love panzanella salad! I usually have mine with basil, onions and tomatoes. Love the Greek version of this. Sounds delicious!
I’ll eat any kind of panzanella! Thanks, Anne!
I’m sure people think I’m crazy always taking pics of my food too!! Lol! This salad looks great! I’ll have to remember it next time I’m stuck for a good side dish.
You can’t go wrong with a salad with bread in it!
I love that you brought your camera to take pictures of this. I understand the insanity completely. I can see why this is a favorite. It looks delicious and I love all the colors in it.
I felt kind of nuts taking the pictures and felt a bit rushed, but we do what we gotta do! Thx for understanding!
This is such a gorgeous salad, Marcie! I can definitely see how this is your go-to salad for so many occasions. I love panzanella, but have never made my own before. I definitely need to change that after seeing this deliciousness! And those veggies look gorgeous! I’m so glad that farmer’s markets are back around here because this would be perfect for that. Keeping this is mind for my next haul!
Thank you Gayle! This is definitely the perfect salad for those summer tomatoes and bell peppers. 🙂
Hello to the Greek Panzanella!!!
So glad you reposted this, Marcie as it sounds so delicious and refreshing! I’m not one for croutons either (usually) but I don’t think I could resist them in this!
Thanks so much Shashi! 🙂
I find panzanella salad so interesting & wish that I saw it on more menus… but the remedy for that is making it at home of course right?! This salad looks awesome & a great idea of what to make for a summertime gathering.
I don’t see panzanellas on many menus either so yes — making it at home seems to be the best option! Thanks Nicole!
I love this salad! So many colors!
Thank you so much Zainab!
I think I speak for a lot of people when I say, “Screw eating this as a side dish, I would devour this for dinner!” This salad looks so fresh and appetizing. I’m pinning it so I can pull it out for my next party or potluck invite. YUM!!!
OK…you got me! I’ve made a meal out of this. haha Thanks Christina!
I love greek salads, and this chunky version with those homemade golden croutons just looks amazing! Definitely saving this one to make soon!
Thank you Leanne and I hope you enjoy it! It’s one of my favorites. 🙂
This salad looks incredible! You’re so smart to go back and update some of your old favorites. I need to get on that too. Might as well with this summer slump starting, meh. 😉
Thank you Sarah! I’m so embarrassed about so many of my old recipes…it makes me feel good to clean them up! lol And that summer slump is a great time to do it! 🙂
I am so glad you brought this one back, Marcie, because I am totally in LOVE!!!! I’m obsessed with all things panzanella, and this Greek version is just screaming my name!!! You can bet this will be happening in my kitchen very very VERY soon! Pinning! Cheers!
Thanks Cheyanne! You can’t beat a great Greek salad! 🙂