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Green Panzanella salad in a white dish with a striped napkin on a wood table

Easy Greek Panzanella

  • Author: Miss AK
  • Total Time: 22 minutes
  • Yield: 4 servings 1x


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


  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.


  • 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!
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Category: Side/Salad
  • Method: Baking
  • Cuisine: Greek American

Keywords: salad, tomato, cucumber

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