Greek Panzanella Salad

greek panzanella salad
greek panzanella salad

Serves 4

This is fabulous – a great change from the everyday Greek Salad.


  • 1/2 loaf of day old sourdough bread, cut into large chunks
  • 1/4 cups olive oil
  • 2 tablespoons red wine vinegar
  • 2 teaspoons oregano
  • 1 tablespoon sugar
  • 4 medium ripe tomatoes, red & yellow if possible, cut into wedges
  • 1/2 red onion, sliced thin
  • 1/2 cup crumbled Feta cheese
  • 1/2 cup Kalamata olives
  • 1 medium cucumber, peeled and sliced into thin rounds


  1. Preheat oven to 300F
  2. Place bread chunks onto a baking sheet and bake until kind of crispy (but not as hard as croutons, maybe 15 minutes)
  3. Mix olive oil, oregano, red wine vinegar and sugar and set aside
  4. Put the veggies, cheese and bread chunks in a large bowl and toss with dressing
  5. Serve