Mediterranean Panzanella Salad with Feta and Olives
This refreshing Mediterranean Panzanella Salad embodies the vibrant flavors of the Greek islands. Made with crusty French bread soaked in a luscious vinaigrette infused with garlic and oregano, this dish bursts with fresh vegetables like cucumbers, bell peppers, and ripe tomatoes. The creamy feta cheese and briny kalamata olives add a delightful contrast, making it a perfect side or light main course. Ideal for gatherings, this salad is best enjoyed at room temperature after allowing the ingredients to meld together for 30 minutes. Share this colorful and nutritious dish with friends and family for a taste of summer any time of year!
N/A
Servings
533
Calories
17
Ingredients
Ingredients
extra virgin olive oil
3 tablespoons (for sautéing bread)
French bread
1 small (cut into 1-inch cubes (about 6 cups))
kosher salt
to taste
cucumber
1 (unpeeled, seeded, and sliced 1/4-inch thick)
red bell pepper
1 (large diced)
yellow bell pepper
1 (large diced (or orange or green pepper))
grape tomatoes
1 pint (halved (or regular tomatoes, diced))
red onion
1/2 (sliced in half rounds)
feta cheese
1/2 lb (cut into 1/2-inch cubes)
kalamata olives
1/2 cup (pitted)
garlic cloves
2 (minced)
dried oregano
1 teaspoon
Dijon mustard
1/2 teaspoon
red wine vinegar
1/4 cup
salt
1 teaspoon
fresh ground black pepper
1/2 teaspoon
extra virgin olive oil
1/2 cup (for vinaigrette)
Instructions
1
In a large sauté pan, heat 3 tablespoons of extra virgin olive oil over low to medium heat.
2
Add the 1-inch cubes of French bread and sprinkle with kosher salt. Cook, tossing frequently, for about 5 to 10 minutes until the bread is golden brown and crispy. Add more olive oil if necessary to achieve a nice crust.
3
While the bread is toasting, chop the cucumber, red bell pepper, yellow bell pepper, grape tomatoes, and slice the red onion into half rounds. Combine these fresh vegetables in a large mixing bowl.
4
To prepare the vinaigrette, whisk together the minced garlic, dried oregano, Dijon mustard, red wine vinegar, 1 teaspoon of salt, and freshly ground black pepper in a small bowl. While whisking continuously, slowly drizzle in the additional half cup of extra virgin olive oil to create a smooth emulsion.
5
Pour the vinaigrette over the mixed vegetables in the bowl. Add the cubed feta cheese and kalamata olives to the mixture, and gently fold in the toasted bread cubes until everything is evenly combined.
6
Let the salad sit for 30 minutes at room temperature to allow the flavors to blend. Serve and enjoy!
Nutrition Information
42g
Fat
33g
Carbs
12g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Mediterranean Panzanella Salad?
It is a vibrant Greek-inspired salad featuring crusty French bread, fresh vegetables, feta cheese, and kalamata olives tossed in a garlic-oregano vinaigrette.
What type of bread is best for this salad?
Crusty French bread cut into 1-inch cubes is recommended for the best texture.
How do I prepare the bread for the salad?
Sauté the bread cubes in olive oil and salt over low to medium heat for 5 to 10 minutes until golden and crispy.
Is this Panzanella salad vegetarian?
Yes, this recipe is vegetarian as it contains only bread, vegetables, cheese, and oil-based dressing.
How many calories are in one serving?
There are approximately 533 calories per serving.
What is the protein content of this dish?
This salad contains 12 grams of protein per serving.
Can I make this recipe vegan?
Yes, you can make it vegan by omitting the feta cheese or replacing it with a plant-based cheese alternative.
What ingredients are in the vinaigrette?
The dressing consists of garlic, dried oregano, Dijon mustard, red wine vinegar, salt, pepper, and extra virgin olive oil.
Should the cucumber be peeled?
No, the cucumber should be left unpeeled, but it should be seeded and sliced into 1/4-inch rounds.
What type of tomatoes should I use?
The recipe calls for one pint of halved grape tomatoes, but regular diced tomatoes can be substituted.
How long should I let the salad sit before serving?
Allow the salad to sit for 30 minutes at room temperature so the flavors can properly meld.
What kind of cheese is used?
The recipe uses 1/2 lb of feta cheese cut into 1/2-inch cubes.
Can I use different types of bell peppers?
Yes, you can use red, yellow, orange, or green bell peppers based on your preference.
What kind of olives are included?
The salad uses 1/2 cup of pitted kalamata olives.
How do I slice the red onion?
The red onion should be sliced into thin half rounds.
How much olive oil is needed in total?
You will need 3 tablespoons for sautéing the bread and an additional 1/2 cup for the vinaigrette.
What is the fat content?
This recipe contains 42 grams of fat per serving.
How many carbohydrates are in this dish?
There are 33 grams of carbohydrates per serving.
What role does Dijon mustard play in the dressing?
Dijon mustard acts as an emulsifier to help the oil and vinegar stay combined while adding a slight tang.
Can I use fresh oregano instead of dried?
Yes, though dried oregano provides a concentrated flavor, you can use fresh oregano by increasing the quantity.
Is this salad served cold?
It is best enjoyed at room temperature after the ingredients have sat for 30 minutes.
Can I add other vegetables?
Yes, Mediterranean vegetables like artichokes or roasted zucchini would complement this salad well.
How much salt is used for the dressing?
The vinaigrette requires 1 teaspoon of salt, plus extra for the bread and seasoning to taste.
Is this recipe considered a main course?
It can be served as a refreshing side dish or a light main course.
What is the serving size for this recipe?
While not specified, the recipe uses about 6 cups of bread and a pint of tomatoes, typically serving 4 to 6 people.
What type of vinegar is used?
The recipe uses 1/4 cup of red wine vinegar for the dressing.
Can I prepare the bread in advance?
Yes, you can toast the bread ahead of time, but keep it in an airtight container so it stays crispy until assembly.
How do I prevent the bread from getting too soggy?
Ensure the bread is toasted until very crispy and don't let the salad sit much longer than 30 minutes before eating.
Is this a quick recipe to make?
Yes, including the 30-minute resting period, it takes approximately 45-50 minutes to prepare.
What makes this a 'summer recipe'?
The use of fresh seasonal vegetables like tomatoes, cucumbers, and peppers makes it perfect for warm weather.