Description
Greek panzanella salad celebrates Mediterranean flavors with crusty bread cubes, crisp vegetables, and tangy feta. Succulent ingredients blend perfectly, offering a delightful culinary journey you can easily recreate at home.
Ingredients
Scale
- 6 cups (1-inch) diced rustic bread
- ½ pound (226 grams) good feta cheese, ¾-inch-diced
- 1 hothouse cucumber, unpeeled, halved lengthwise, seeded, and sliced ½ inch thick
- 1 red bell pepper, seeded and large-diced
- 1 yellow bell pepper, seeded and large-diced
- 1 pint cherry or grape tomatoes, halved
- ½ small red onion, thinly sliced in half-rounds
- ½ cup kalamata olives, pitted
- ¾ cup (180 milliliters/6 fl oz) good olive oil, divided
- ¼ cup (60 milliliters/2 fl oz) good red wine vinegar
- 2 tsps minced garlic (2 cloves)
- 1 tsp dried oregano, crushed
- ½ tsp Dijon mustard
- Kosher salt
- Freshly ground black pepper
Instructions
- Crouton Creation: Heat olive oil in a large sauté pan over medium-low temperature. Add bread cubes, seasoning with salt and pepper. Toss frequently, toasting until golden and crisp, approximately 5-7 minutes. Transfer croutons to a plate and reserve.
- Vegetable Preparation: Dice cucumber, red and yellow bell peppers, tomatoes, and thinly slice red onion in a spacious mixing bowl. Ensure uniform chopping for consistent texture and visual presentation.
- Vinaigrette Composition: Whisk red wine vinegar, garlic, oregano, Dijon mustard, salt, and black pepper in a small bowl. Gradually stream olive oil while whisking to create a smooth, emulsified dressing.
- Salad Assembly: Combine golden croutons, feta cheese, and kalamata olives with prepared vegetables. Drizzle vinaigrette over ingredients, gently tossing to coat without damaging delicate components.
- Flavor Melding: Let salad rest at room temperature for 20-30 minutes, allowing ingredients to absorb dressing and develop a complex flavor profile. Taste and adjust seasonings if necessary before serving at ambient temperature.
Notes
- Bread Selection Matters: Use day-old or slightly stale bread for superior crouton texture, preventing soggy results and ensuring maximum crispiness.
- Crouton Technique: Toast bread cubes on low-medium heat, stirring frequently to achieve uniform golden color without burning, which guarantees perfect crunch.
- Vinaigrette Emulsion Secret: Whisk oil gradually into vinegar mixture, creating a smooth, well-blended dressing that coats ingredients evenly without separating.
- Flavor Melding Timing: Let salad rest 20-30 minutes at room temperature, allowing ingredients to absorb dressing and develop deeper, more complex Mediterranean-inspired taste profiles.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Sautéing
- Cuisine: Greek
Nutrition
- Serving Size: 6
- Calories: 350
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 30 g
- Saturated Fat: 6 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 20 mg