Name: Ina Garten Greek Panzanella
Prep time: 15 min
Cook time: 10 min
Total time: 6 min
Ingredients: ¾ c good olive oil, divided; 6 c (1-inch) diced rustic bread; Kosher salt and freshly ground black pepper; 1 hothouse cucumber, unpeeled, halved lengthwise, seeded, and sliced ½ inch thick; 1 red bell pepper, seeded and large-diced; 1 yellow bell pepper, seeded and large-diced; 1 pint cherry or grape tomatoes, halved; ½ small red onion, thinly sliced in half-rounds; ¼ c good red wine vinegar; 2 tsp minced garlic (2 cloves); 1 tsp dried oregano, crushed; ½ tsp Dijon mustard; ½ lb good feta cheese, ¾-inch-diced; ½ c kalamata olives, pitted

This delicious Greek Panzanella, inspired by Ina Garten, is a quick and easy salad bursting with fresh veggies, crispy bread, and creamy feta. Perfect for a light lunch or dinner, it’s tossed in a tangy vinaigrette that brings all the flavors together. You can easily swap ingredients with what you have at home!

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Recipe Ingredients:

¾ c good olive oil, divided
6 c (1-inch) diced rustic bread
Kosher salt and freshly ground black pepper
1 hothouse cucumber, unpeeled, halved lengthwise, seeded, and sliced ½ inch thick
1 red bell pepper, seeded and large-diced
1 yellow bell pepper, seeded and large-diced
1 pint cherry or grape tomatoes, halved
½ small red onion, thinly sliced in half-rounds
¼ c good red wine vinegar
2 tsp minced garlic (2 cloves)
1 tsp dried oregano, crushed
½ tsp Dijon mustard
½ lb good feta cheese, ¾-inch-diced
½ c kalamata olives, pitted

How To Make Greek Panzanella?

Prepare the Bread: Heat 60 ml / ¼ cup olive oil in a large sauté pan over low to medium heat. Add the diced bread and season with salt and pepper. Toss frequently, cooking for 5–10 minutes until golden and crispy. Set aside.
Combine the Vegetables: In a large bowl, mix the cucumber, red and yellow bell peppers, tomatoes, and red onion.
Make the Vinaigrette: Whisk together the red wine vinegar, garlic, oregano, Dijon mustard, 1 tsp salt, and ½ tsp pepper in a small bowl. Slowly stream in the remaining 120 ml / ½ cup olive oil, whisking constantly to form an emulsion.
Assemble the Salad: Add the toasted bread, feta cheese, and kalamata olives to the bowl with the vegetables. Drizzle the vinaigrette over the top and toss gently to combine.
Let It Rest: Allow the salad to sit for 30 minutes at room temperature to let the flavors meld.
Serve: Adjust the seasoning if necessary and serve the salad at room temperature. Enjoy!

Recipe Tips:

Use Day-Old Bread for Better Texture: Stale bread absorbs the vinaigrette perfectly without turning soggy. Fresh bread might get too soft.
Toast Bread Evenly: Toss the bread cubes frequently while toasting to get an even golden-brown crispness. This adds a delicious crunch to the salad.
Cut Vegetables Uniformly: Keep the cucumber, peppers, and tomatoes similar in size for an even texture and balanced flavor in every bite.
Let the Salad Rest: Allow the salad to sit for 30 minutes after tossing with the vinaigrette. This step is essential for the bread to soak up the flavors and the ingredients to blend beautifully.
Don’t Skip Good Feta: High-quality feta (preferably in brine) makes a huge difference in taste. Crumbly, dry feta won’t provide the same creamy, tangy punch.

How To Store Leftovers?

Let the leftover Greek Panzanella cool to room temperature first. Transfer it to an airtight container and refrigerate for up to 2 days. Note that the bread may soften as it absorbs the vinaigrette.

Nutrition Facts

Serving Size: 1 serving (approximately 200g)
Calories: 250 kcal
Total Fat: 14 g
Saturated Fat: 4 g
Cholesterol: 30 mg
Sodium: 500 mg
Potassium: 400 mg
Total Carbohydrate: 26 g
Dietary Fiber: 3 g
Sugars: 5 g
Protein: 8 g

Check out More Recipes:

Ina Garten Greek Panzanella

Author: Hamdi Saidani Cooking Method:Sautéing Cuisine:Greek Courses:Salad Recipe Keys: I Ina Garten Greek Panzanella

Difficulty:BeginnerPrep time: 15 minutesCook time: 10 minutesTotal time: 25 minutesServings: 6 minutesCalories:250 kcal

Description

Ingredients

¾ c good olive oil, divided
6 c (1-inch) diced rustic bread
Kosher salt and freshly ground black pepper
1 hothouse cucumber, unpeeled, halved lengthwise, seeded, and sliced ½ inch thick
1 red bell pepper, seeded and large-diced
1 yellow bell pepper, seeded and large-diced
1 pint cherry or grape tomatoes, halved
½ small red onion, thinly sliced in half-rounds
¼ c good red wine vinegar
2 tsp minced garlic (2 cloves)
1 tsp dried oregano, crushed
½ tsp Dijon mustard
½ lb good feta cheese, ¾-inch-diced
½ c kalamata olives, pitted

Instructions

Prepare the Bread: Heat 60 ml / ¼ cup olive oil in a large sauté pan over low to medium heat. Add the diced bread and season with salt and pepper. Toss frequently, cooking for 5–10 minutes until golden and crispy. Set aside.
Combine the Vegetables: In a large bowl, mix the cucumber, red and yellow bell peppers, tomatoes, and red onion.
Make the Vinaigrette: Whisk together the red wine vinegar, garlic, oregano, Dijon mustard, 1 tsp salt, and ½ tsp pepper in a small bowl. Slowly stream in the remaining 120 ml / ½ cup olive oil, whisking constantly to form an emulsion.
Assemble the Salad: Add the toasted bread, feta cheese, and kalamata olives to the bowl with the vegetables. Drizzle the vinaigrette over the top and toss gently to combine.
Let It Rest: Allow the salad to sit for 30 minutes at room temperature to let the flavors meld.
Serve: Adjust the seasoning if necessary and serve the salad at room temperature. Enjoy!

Notes

Use Day-Old Bread for Better Texture: Stale bread absorbs the vinaigrette perfectly without turning soggy. Fresh bread might get too soft.
Toast Bread Evenly: Toss the bread cubes frequently while toasting to get an even golden-brown crispness. This adds a delicious crunch to the salad.
Cut Vegetables Uniformly: Keep the cucumber, peppers, and tomatoes similar in size for an even texture and balanced flavor in every bite.
Let the Salad Rest: Allow the salad to sit for 30 minutes after tossing with the vinaigrette. This step is essential for the bread to soak up the flavors and the ingredients to blend beautifully.
Don’t Skip Good Feta: High-quality feta (preferably in brine) makes a huge difference in taste. Crumbly, dry feta won’t provide the same creamy, tangy punch.

Keywords:Ina Garten Greek Panzanella