Ina Garten’s Vibrant Greek Panzanella Bread Salad Recipe

On a sun-drenched afternoon, I stumbled upon Ina Garten’s Greek panzanella salad recipe that instantly transported me to the Mediterranean.

Crisp bread cubes mingle with juicy tomatoes, creating a dance of textures and flavors.

The herbs burst with freshness, while tangy feta adds a creamy contrast to each vibrant bite.

Summer’s bounty comes alive in this simple yet elegant dish that celebrates Mediterranean ingredients.

Kalamata olives provide a salty punch, complementing the robust olive oil and herb dressing.

This salad promises a delightful escape to Greece with every forkful.

You’ll want to savor every morsel of this irresistible summer classic.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Calories: 320 kcal

Servings: 6

All Ingredients in Ina Garten’s Greek Panzanella

• Crusty Bread: Sturdy base that absorbs flavors while providing delightful crunch, select day-old rustic bread for best texture.
• Olive Oil: Golden liquid for toasting bread, choose extra virgin for rich Mediterranean flavor.

• Cucumber: Crisp and refreshing element, pick firm and bright green cucumbers without soft spots.
• Red Bell Pepper, Yellow Bell Pepper: Vibrant color bombs adding sweet crunch, select peppers with smooth, glossy skin.
• Tomatoes: Juicy flavor carriers, choose ripe, fragrant vine-ripened varieties.
• Red Onion: Sharp flavor enhancer, select firm onions with tight, papery skin.

• Feta Cheese: Tangy Greek staple, opt for creamy authentic Greek feta with smooth, crumbly texture.
• Kalamata Olives: Intense Mediterranean accent, choose plump, dark olives with rich, briny flavor.
• Garlic: Aromatic punch, select firm, compact bulbs without sprouts.
• Oregano: Herbal Mediterranean essence, use dried or fresh for authentic Greek touch.
• Dijon Mustard: Creamy binding agent, pick smooth, sharp variety.
• Red Wine Vinegar: Acidic balance, choose high-quality, aged vinegar.
• Salt, Black Pepper: Essential seasoning elements, use freshly ground for maximum flavor.

Gear to Toast Bread and Toss Salad Like Ina

• Large sauté pan: Essential for perfectly toasting bread cubes with golden, crispy edges.
• Large mixing bowl: Ideal for combining fresh vegetables and tossing salad ingredients.
• Small bowl: Perfect for whisking vinaigrette and creating smooth, well-blended dressing.
• Whisk: Crucial for emulsifying olive oil and vinegar into a creamy, consistent vinaigrette.
• Cutting board: Needed for chopping vegetables and preparing ingredients.
• Sharp knife: Required for precise vegetable and ingredient preparation.

How to Assemble This Bright & Crunchy Dish

Greek Island Feast Salad

• Bread Transformation Golden, crispy bread cubes become the star of this Mediterranean masterpiece. Heat olive oil in a large pan and gently toast bread until it reaches a perfect golden-brown color, turning frequently to ensure even crispiness.
• Vegetable Symphony Chop fresh cucumber, vibrant red and yellow bell peppers, juicy tomatoes, and zesty red onion into colorful chunks. These rainbow-like pieces will create a stunning visual and flavor experience.
• Flavor Explosion Crush fresh garlic, sprinkle dried oregano, and blend with tangy Dijon mustard. Whisk in red wine vinegar and a generous drizzle of olive oil to create a magical Mediterranean dressing that brings everything together.
• Salad Harmony Gently combine crispy bread cubes with the fresh vegetable medley. Scatter creamy feta cheese and briny Kalamata olives across the top. Let the salad rest for half an hour, allowing all the incredible flavors to mingle and dance, creating a truly unforgettable dish that transports you straight to a sunny Greek island.

Swaps for Cheese, Olives, or Vinegars

• Aim for golden-brown, crispy bread cubes by using a heavy-bottomed pan and stirring frequently to prevent burning. Extra olive oil helps achieve that perfect crunch.
• Create a smooth, well-blended dressing by whisking continuously while slowly drizzling olive oil. This technique ensures a silky, emulsified texture that coats every ingredient beautifully.
• Chop vegetables into similar-sized pieces for consistent texture and even flavor distribution. Consider seeding cucumbers and tomatoes to prevent excess liquid from making the salad soggy.
• Swap feta with goat cheese for a tangy twist. Replace Kalamata olives with green olives for a different briny profile. Experiment with fresh herbs like basil or parsley to enhance the Mediterranean essence.
• Prepare components separately and combine just before serving to maintain bread's crispness. Store vinaigrette and chopped vegetables separately in the refrigerator for up to 24 hours, toasting bread just before serving.

Serving This with Grilled Meats or Alone

• Pair with Protein: Serve alongside grilled chicken, lamb, or shrimp to create a complete Mediterranean-style meal that adds extra protein and satisfies hunger.
• Wine and Dine: Match this salad with a crisp white wine like Assyrtiko from Greece or a light Sauvignon Blanc to enhance the fresh vegetable flavors and complement the tangy vinaigrette.
• Fresh Herb Garnish: Sprinkle chopped fresh basil or mint leaves on top just before serving to add a bright, aromatic finish that elevates the salad's overall taste and visual appeal.
• Perfect Side Dish: Offer as a refreshing accompaniment to summer barbecues, picnics, or casual dinner parties where guests appreciate a vibrant and flavorful Mediterranean-inspired dish.

Store Salad Separately to Avoid Soggy Croutons

• Quick Refrigerate: Store leftover salad in an airtight container in the refrigerator for up to 2 days. Keep in mind that the bread will soften slightly during storage, losing its initial crispy texture.
• Prep Ahead Strategy: Chop vegetables and toast bread cubes separately earlier in the day. Combine ingredients just before serving to maintain the best crunch and freshness.
• Smart Ingredient Separation: Store vinaigrette and bread cubes separately from vegetables to prevent soggy ingredients. Mix components right before eating for optimal taste and texture.
• Temperature Revival: When ready to enjoy leftovers, let the salad sit at room temperature for 15 minutes to allow flavors to reawaken and ingredients to come to a pleasant serving temperature.

Rustic Ina Garten Greek Panzanella Salad Recipe

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• Total Time: 25 minutes
• Yield: 6 1x

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Description

Greek panzanella salad delivers Mediterranean summer flavors with crisp bread, juicy tomatoes, and tangy feta. Ina Garten’s recipe brings fresh ingredients together for a delightful coastal-inspired dish you’ll crave again and again.

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Ingredients

Scale 1x2x3x

• 1 small French bread or boule, cut into 1-inch (2.5 cm) cubes (6 cups or 180 g)
• ½ pound (225 g) feta cheese, cut in ½-inch (1.3 cm) cubes
• ½ cup (75 g) Kalamata olives, pitted
• 1 pint (300 g) cherry or grape tomatoes, halved
• 1 hothouse cucumber, unpeeled, seeded, and sliced ¼-inch (6 mm) thick
• 1 red bell pepper, large diced
• 1 yellow bell pepper, large diced
• ½ red onion, sliced in half rounds
• 2 cloves garlic, minced
• ½ cup (120 ml) good olive oil, divided
• ¼ cup (60 ml) good red wine vinegar
• 1 tsp dried oregano
• ½ tsp Dijon mustard
• 1 tsp salt
• ½ tsp freshly ground black pepper
• Kosher salt, to taste

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Instructions

1. Bread Preparation: Heat olive oil in a large skillet over medium-low heat. Toss bread cubes with salt, stirring frequently until achieving a crisp, golden-brown exterior, about 5-8 minutes. Add extra olive oil if needed to prevent drying.
2. Vegetable Composition: Uniformly dice cucumber, red and yellow bell peppers, tomatoes, and red onion into consistent bite-sized pieces. Consolidate chopped vegetables in a spacious mixing bowl.
3. Vinaigrette Creation: Blend minced garlic, dried oregano, Dijon mustard, red wine vinegar, kosher salt, and black pepper in a small bowl. Whisk vigorously while gradually streaming olive oil to form a smooth, well-integrated dressing.
4. Final Assembly: Pour vinaigrette over vegetable mixture. Gently incorporate crumbled feta cheese, Kalamata olives, and toasted bread cubes. Allow salad to rest 25-30 minutes, enabling flavor integration. Serve at room temperature for optimal taste experience.

Notes

• Bread Toasting Tip: Low and slow is key for achieving perfectly crisp, golden-brown bread cubes without burning. Adjust heat and add extra olive oil if needed for even browning.
• Vegetable Cutting Technique: Maintain consistent, bite-sized pieces to ensure balanced flavor and texture in every forkful. Uniform chopping helps the dressing coat each ingredient evenly.
• Vinaigrette Emulsion Secret: Whisk vigorously while slowly streaming olive oil to create a smooth, well-blended dressing that clings beautifully to vegetables and bread.
• Flavor Melding Magic: Letting the salad rest for 25-30 minutes allows ingredients to absorb the vinaigrette, intensifying the overall taste profile and creating a more cohesive dish.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Sautéing
• Cuisine: Greek

Nutrition

• Serving Size: 6
• Calories: 320
• Sugar: 3 g
• Sodium: 700 mg
• Fat: 28 g
• Saturated Fat: 6 g
• Unsaturated Fat: 20 g
• Trans Fat: 0 g
• Carbohydrates: 18 g
• Fiber: 3 g
• Protein: 8 g
• Cholesterol: 30 mg