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Greek Panzanella Salad

Greek Panzanella Salad

Ina Garten of Barefoot Contessa prepared this salad recently.  This is a great salad no matter what season of the year. It reminded me how much I wanted to make this recipe.

So here it is with some modifications:



  • 1 1/2 cup Tomatoes, cherry, cut in half
  • 1 whole Cucumber, cubed
  • 1/2 Red Pepper, sliced
  • 1/4 Red Onion, thinly sliced
  • 1/4 cup Kalamata Olives
  • 1/3 cup Feta Cheese, cubed
  • 1 cup Bread, cubed
  • 1 Tbsp Greek Seasoning Extra Virgin Olive Oil



  1. Heat olive oil in the pan, add cubed bread, and cook until golden brown on all sides for about 5 minutes.
  2. Combine vegetables, add toasted bread, olives, and feta.
  3. Combine all the dressing ingredients in the mason jar and shake well.
  4. Pour dressing over the salad and toss gently.
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