Greek Panzanella Salad is a flavor-packed, summery twist on everyone’s favorite bread salad. Grilled instead of toasted bread cubes get tossed with refreshing cucumber, creamy feta, red onion, sweet cherry tomatoes, fresh herbs, and zesty Greek vinaigrette for the ultimate warm-weather side dish.
WHAT YOU NEED
5 thick slices of crusty bread
1 cup cherry tomatoes, halved
1 large seedless cucumber, diced
½ of a small red onion, diced
1 (8 oz.) block feta cheese, cubed
¼ cup finely chopped flat-leaf parsley
finely chopped fresh mint
. finely chopped fresh oregano
¼ cup Tessemae’s Organic Classic Greek Dressing
Zest of ½ a lemon, plus extra for serving
Juice of ½ a lemonKosher s
alt and fesh ground
WHAT YOU DO
- Preheat an outdoor grill or indoor grill pan over medium to medium-high heat. Brush the bread slices with the olive oil on both sides, and sprinkle with a couple pinches of salt. Grill bread until grill marks appear, about 2-3 minutes. Set aside until cool enough to handle.
- Once bread is cool enough to handle, cut into bite-sized cubes. Add to a large mixing bowl. Add the cherry tomatoes, cucumber, red onion, feta, parsley, mint, and oregano. Gently toss to combine. In a small bowl, stir together the Tessemae’s Organic Classic Greek Dressing, lemon zest, and lemon juice. Drizzle over the salad and toss to combine. Season to taste with salt and pepper, if desired. Garnish with extra lemon zest, if desired. Serve immediately.