Easy Greek Panzanella Salad

Preparation 20 min Cook Time 5 min Serves 3 main meal servings, 6-7 side servings     adjust servings

This Easy Greek Panzanella Salad can be made in just 25 minutes! You only need 7 ingredients and an EASY vinaigrette to make this delicious summer salad!


  • 3 1/2 cups gluten free crusty bread, chopped into 1 inch cubes
  • 1-2 tablespoons extra virgin olive oil
  • 1 cup halved cherry tomatoes
  • 1/2 large red onion, sliced
  • 1 cup cubed English cucumber
  • 1/4 cup pitted halved olives
  • 1/4 cup feta cheese, crumbled

Mustard Balsamic Vinaigrette

  • 1/4 cup extra virgin olive oil
  • 1/2 tablespoon balsamic vinegar
  • 2 teaspoons lemon juice
  • 1 teaspoon dijon mustard
  • pinch salt and ground black pepper


Mustard Balsamic Vinaigrette

  1. Mix all the ingredients for the vinaigrette while the bread is toasting so that the mustard can emulsify.
  2. Preheat oven to 450 degrees.
  3. Add the bread cubes to a silicone mat on a baking sheet or a baking sheet prepared with parchment paper or foil.
  4. Drizzle the bread with the extra virgin olive oil and toss to ensure all the cubes are covered with oil.
  5. Bake for 5 minutes. Remove from oven and set aside to cool.
  6. In a large mixing bowl, add the toasted bread, the cherry tomatoes, red onions, cucumber cubes and olive halves. Toss until combined. Add the feta cheese and toss lightly to combine.

Putting it all together

  1. Pour the vinaigrette over the salad and toss again to combine.
  2. Cover the salad and let sit for 30 minutes to up to an hour so that all the ingredients are completely soaked in and the flavours combined. Serve and enjoy!


Recipe Notes

  1. This recipe is vegetarian. The bread does NOT get soggy while resting. This is why it is crucial that your bread is toasted before tossing with the other ingredients and the vinaigrette.
  3. Use a gluten free bread to substitute.
  5. Leave out the feta cheese, or make vegan cheese and crumble in the salad.
  6. HOW TO STORE This salad can be stored in the fridge for up to 4 days. You can toast in the oven at 350 degrees until heated through again to serve.
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