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Greek Panzanella Salad

Greek Panzanella Salad made with cubes of crusty bread, tomatoes, cucumbers, chickpeas, artichoke hearts, peppers, olives, red onion, feta cheese, and a simple Greek salad dressing. This easy salad is a summer favorite!

Recipe from Two Peas & Their Pod

Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins

Ingredients
  

For the Salad:

  • 1 loaf Ciabatta or French bread cut into 1-inch cubes (8-9 cups)
  • 1 cup halved red grape tomatoes
  • 1 cup halved yellow grape tomatoes
  • 1 seedless cucumber chopped
  • 1 red bell pepper chopped
  • 1 cup marinated quartered artichoke hearts drained
  • 1 14 oz can chickpeas, rinsed and drained
  • 3/4 cup pitted kalamata olives halved
  • 1/2 red onion thinly sliced
  • 1/2 cup crumbled feta cheese
  • 1/4 cup chopped basil

For the Dressing:

  • 2 tablespoons red wine vinegar
  • 2 tablespoons freshly squeezed lemon juice
  • 1 clove garlic minced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup olive oil

Instructions
 

  • Preheat oven to 375 degrees F. Place the bread cubes on a large baking sheet. Place in the oven and bake for 10 minutes, or until the bread is toasted.
  • In a large bowl, combine the bread, tomatoes, cucumber, red pepper, artichoke hearts, chickpeas, olives, red onion, feta cheese, and basil.
  • In a small bowl, whisk together the red wine vinegar, lemon juice, garlic, oregano, salt, pepper, and olive oil.
  • Drizzle the dressing over the bread salad and toss until well combined. Let the salad sit for 30 minutes so the bread can soften a bit. Serve.