Easy Greek Panzanella

This easy Greek Panzanella salad combines fresh cucumber, tomato, red onion and herbs with toasty croutons and hunks of feta cheese.

Okay, this Easy Greek Panzanella recipe is OFF THE CHAIN. And the best part – it’s straight out of my friend Molly with Spices In My DNA‘s new cookbook – Eat More Plants. Why is this the best part? Because YOU can snag a copy of her new cookbook and make all of the recipes in there that are just as delicious as this one.

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So, I’m all for meeting friends online. I mean, I met my husband online for goodness sake. But when I started Miss Allie’s Kitchen, I never would have thought I would create such amazing relationships with other food photographers, writers, and bloggers. Getting to know Molly, with Spices In My DNA has been a BLAST. Not only is she crazy talented, kind and generous with her copious amount of knowledge, but she just wrote a killer cookbook, Eat More Plants. This Panzanella recipe is from her cookbook and I’m sharing so you can have a sneak peek!

There’s something about opening a book when you KNOW the author. You feel like a total celeb by association. When Molly sent me a copy of Eat More Plants, J and I thumbed through and marked all of the recipes we want to make – so basically the WHOLE BOOK.

Anyway, if you’re interested in veggie-packed dishes and plant-based meals – you just HAVE to go geck out Eat More Plants. And then make this Panzanella!

What’s in Greek Panzanella?

• crusty, cubed, toasty bread hunks 🙂
• cucumber
• tomato
• red onion
• feta
• herbs
• lemon
• olive oil
• salt & peppah

I love Molly’s take on Panzanella. The Greek flair lends the flavors of oregano and feta and I couldn’t be more obsessed!

All you have to do is toast up some bread, chop the veggie & feta, and mix together. Et voila!

Love yummy salads? Check out my Late Summer Salad!

Easy Greek Panzanella

This easy Greek Panzanella salad combines fresh cucumber, tomato, red onion and herbs with toasty croutons and hunks of feta cheese.

• Author: Miss AK
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes
• Yield: 4 servings 1x
• Category: Side/Salad
• Method: Baking
• Cuisine: Greek American

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Ingredients

For the salad:

• 6 cups cubed, crusty bread – I like sourdough
• 1 and 1/2 Tbsp. olive oil
• 1/4 tsp. salt
• 1 cup cherry tomatoes, halved
• 1 large cucumber, diced
• 1/2 cup diced red onion
• 1/4 cup finely chopped fresh flat-leaf parsley
• 1 Tbsp. finely chopped fresh oregano

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Instructions

1. Preheat the oven to 400F.
2. Lay the bread cubes on a baking sheet and drizzle with olive oil and salt. Toss so that each piece is coated.
3. Bake in the oven for 10-12 minutes until golden brown.
4. Add the tomatoes, cucumber, red onion, parsley and oregano to a bowl and mix.
5. When the bread is toasty, add to the vegetables, and mix again.
6. Whisk together all of the dressing ingredients.
7. Pour over the Panzanella and toss so that everything is well coated.
8. Serve immediately.

Notes

• The bread will be soggy after an hour or so, so make sure to serve this fresh to guests. However, I actually love when the bread gets a little soggy and I think this makes lovely leftovers. I like to use the mixture in omlettes for an easy faux strata!