More Great Recipes: Greek | Lettuce/Vegetable | Misc. Salad | Salad

Greek-style Panzanella Salad

User Avatar
Member since 2006

Serves | Prep Time | Cook Time


4 oz (about a 5" long chunk) French or other day-old bread
1 Tbsp EVOO
1 clove garlic, smashed
2 vine ripened tomatoes, cut into chunks
1/2 large cucumber, cut into chunks
2 oz feta cheese, crumbled
1/4 cup chopped roasted red peppers
4 stalks asparagus, trimmed and cut into 1-2" pieces
8 kalamata olives (which I forgot to add until after I took the pic :)
Lemon basil vinaigrette:
1 clove garlic
2 Tbsp fresh basil
1/2 lemon, juiced
2 Tbsp red wine vinegar
1 Tbsp extra virgin olive oil, or to desired consistency/taste

Make the vinaigrette first so the flavors can meld as you are prepping the rest of the salad.

Bring a pot of salted water to a boil. Add asparagus and cook until just tender, about 2 minutes max. Immediately put asparagus into an ice water bath to stop the cooking.

Cut bread into 1" pieces. I decided to leave about half the crust on, but that's your call. Heat a large skillet over medium high heat. Add the EVOO and the garlic, cooking until fragrant, about 1 minute. Add bread and a pinch of salt. Toss the bread around to coat with the oil and cook until browned, about 6 or 7 minutes (alternatively you could spray/drizzle the bread with the oil and bake in a 300 degree oven for 8-10 minutes). Remove the garlic.

Toss asparagus, tomatoes, cucumbers, olives, peppers and feta and toasted bread with vinaigrette and serve.

Lemon-basil vinaigrette:Most vinaigrettes recipes call for anywhere from a 1:2 to a 1:4 ratio of vinegar to oil. However, I really love a tangy, acidic vinaigrette so I tend to go for the exact opposite. The added bonus is there is less fat :) Combine garlic, basil, lemon juice and vinegar into a food process. Pulse until garlic and basil are in small pieces. Stream in olive oil until desired consistency.

Pairs Well With


This is a great way to use up day or two day old bread. This makes two very generous servings (we ate this with about 3 oz. flank steak per person) or 4 smaller servings.

Sounds heavenly. I am with you, I like more acidity, less oil.

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

A dash of local for every season
By slyasafox15

22 Recipes

Mixed Berry Tart
Mixed Berry Tart
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Torta Cubana
Torta Cubana