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!
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.