Greek Panzanella Salad
Quick and easy, Greek Panzanella Salad is a great side dish for all your summer parties! It's also a fun light lunch with flavors that are so addicting and fresh!
Foto: RecipeGirl
Ingredients
- 3 cups bread cubes
- 2 tablespoons olive oil
- 1 tablespoon Greek seasoning
- 1/2 teaspoon kosher salt
- 1 English cucumber, (cut lengthwise and sliced)
- 1 pint grape tomatoes
- 1 yellow bell pepper, (diced)
- 1/2 red onion, (diced)
- 8 ounces feta cheese, (cut into bite-sized pieces)
- 4 ounces whole pitted Kalamata olives
- Juice and zest of one lemon
- 1 tablespoon dried oregano
- 1 tablespoon whole grain mustard
- 1/2 cup extra virgin olive oil
Steps
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Preheat oven to 400 degrees F.
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Place the bread cubes in a large bowl. Drizzle the olive oil over the bread and sprinkle with seasoning and salt. Toss to combine. Arrange the bread cubes on a baking sheet and bake for 10 minutes, stirring halfway through. Remove from the oven and let cool.
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In a large bowl, combine the remaining salad ingredients (cucumber through olives).
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In a small bowl, mix together the lemon juice, zest, oregano and mustard. While whisking constantly, drizzle in the olive oil until thoroughly blended. Pour the dressing over the salad and toss.
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Add the bread cubes to the salad and toss to coat. Allow the salad to sit at room temperature for 10 to 15 minutes before serving.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (7% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| bread cubes | 3 cups | - | - |
| olive oil | 2 tablespoons | - | - |
| Greek seasoning | 1 tablespoon | - | - |
| kosher salt | 0.5 teaspoon | - | - |
| English cucumber | 1 | - | - |
| pint grape tomatoes | 1 | Rp 12.000/kg | Rp 1.200 |
| yellow bell pepper | 1 | - | - |
| red onion | 0.5 | - | - |
| feta cheese | 8 ounces | - | - |
| whole pitted Kalamata olives | 4 ounces | - | - |
| Juice and zest of one lemon | - | - | - |
| dried oregano | 1 tablespoon | - | - |
| whole grain mustard | 1 tablespoon | - | - |
| extra virgin olive oil | 0.5 cup | - | - |
*Estimated market prices, may vary by region
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