This easy Greek Panzanella salad combines fresh cucumber, tomato, red onion and herbs with toasty croutons and hunks of feta cheese.
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
- Preheat the oven to 400F.
- Lay the bread cubes on a baking sheet and drizzle with olive oil and salt. Toss so that each piece is coated.
- Bake in the oven for 10-12 minutes until golden brown.
- Add the tomatoes, cucumber, red onion, parsley and oregano to a bowl and mix.
- When the bread is toasty, add to the vegetables, and mix again.
- Whisk together all of the dressing ingredients.
- Pour over the Panzanella and toss so that everything is well coated.
- Serve immediately.
- 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!
- Category: Side/Salad
- Method: Baking
- Cuisine: Greek American
Keywords: salad, tomato, cucumber