Greek Panzanella
This Greek Panzanella salad is one of the freshest and most satisfying meals of summer! Filled with all of the rainbow colored vegetables, such as tomatoes, bright yellow and orange bell peppers, green cucumbers, red onion plus white feta, purple kalamata olives and big golden brown croutons! This quick and easy vegetarian meal is not your ordinary greek salad!
Ingredients
- 1 English Cucumber sliced and quartered into ½ inch chunks
- 1 Yellow or Orange Bell Pepper diced into ½ inch chunks or you may use 3 of each yellow and orange baby bell peppers.
- 2 Cups Cherry tomatoes, cut in half
- ½ Red Onion, thinly sliced into half rings
- ½ Cup Kalamata Olives cut in half
- 1 Cup Marinated artichoke hearts, cut in ½ inch chunks
- 1 Cup Feta, crumbled
- 4 Cups Baguette cut into 1 inch chunks. (1 whole baguette)
Dressing
- ½ Cup Olive Oil
- ¼ Cup Red Wine Vinegar
- 2 teaspoon Dried Oregano
- 2 Garlic cloves, minced
- ½ teaspoon Dijon mustard
- 1 teaspoon Sugar
- ½ teaspoon Salt
Instructions
Greek Panzanella
- Heat a large skillet over medium heat.
- Add 2 Tablespoons of Olive Oil and the cubed baguette pieces.
- Let the baguette toast, shaking the pan every couple of minutes to toss bread cubes.
- Add a pinch of salt and pepper.
- Remove the pan from the heat when the baguette cubes are evenly toasted and golden brown. Let them cool.
- In a large bowl, toss all of the veggies, olives, artichoke hearts, feta and toasted baguette.
- Add Dressing and toss well.
- Let dressed salad sit for 20 minutes or so before serving.
Dressing
- Whisk all ingredients together, or add all ingredients to mason jar and shake thoroughly.
- Set aside while prepping salad ingredients to let the flavors meld.
Notes
Notes:
- Don't be afraid to use all of the dressing. I know it seems like a lot, but the veggies and croutons will soak it all up and make it all so flavorful!
- For an even more substantial meal, add diced chicken breast.
- Feel free to use a sugar substitute such as Monk fruit sweetener in the dressing, or you may omit the sweetener altogether!
- Pop leftovers in a blender with 2 tablespoon red wine vinegar, ½ cup olive oil and blend until smooth. Chill in the fridge for at least 2 hours and you have Greek Gazpacho!
Nutrition
Calories: 1080kcal | Carbohydrates: 129g | Protein: 30g | Fat: 49g | Saturated Fat: 11g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 25g | Cholesterol: 33mg | Sodium: 2654mg | Potassium: 705mg | Fiber: 9g | Sugar: 18g | Vitamin A: 2117IU | Vitamin C: 69mg | Calcium: 498mg | Iron: 10mg