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+ servings
Greek panzanella salad in white bowl with garlic and oregano

Greek Panzanella

Greek Panzanella is a classic Greek village salad, or horiatiki, tossed with crunchy homemade croutons and Greek salad dressing!

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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


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!


  • 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.


Serving: 1g, Calories: 225kcal, Carbohydrates: 27g, Protein: 6g, Fat: 11g, Saturated Fat: 4g, Polyunsaturated Fat: 6g, Cholesterol: 19mg, Sodium: 421mg, Fiber: 2g, Sugar: 13g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!