Greek Panzanella Salad

This vegan Greek panzanella salad recipe is full of authentic Greek flavors, an an amazing lemon and balsamic vinaigrette, and crunchy bread. It's super easy to make and gluten-free!

Course Salads

Cuisine greek

Prep Time 20

Cook Time 5

Total Time 25

Servings servings

Calories 339

Author Jessica Hylton

Ingredients

For the 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 vegan feta cheese crumbled

For the 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

Instructions

Mix all the ingredients for the vinaigrette together.
Preheat oven to 450°F degrees.
Add the bread cubes to a silicone mat on a baking sheet or a baking sheet prepared with parchment paper or foil.
Drizzle the bread with the extra virgin olive oil and toss to ensure all the cubes are covered with oil.
Bake for 5 minutes. Remove from oven and set aside to cool.
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.
Pour the vinaigrette over the salad and toss again to combine.
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!

Notes

Store the salad in an airtight container in the fridge for up to 4 days.

Nutrition