Colorful fresh veggies, tossed with vinaigrette and crispy homemade croutons, make this warm and hearty Greek Panzanella the perfect appetizer, salad, or meal.
As much as I love cooking now, I didn’t do much of it when I was growing up. It wasn’t until I moved away to college that I began to appreciate the quality of cooking I grew up with, both from mom and from my stepmom. There’s nothing like bland cafeteria food to open your eyes to how good you had things.
I spent much of that first summer break trying new recipes, and this Greek Panzanella was one of them. It was so easy to throw together, even with my amateur cook status. Now, years later, it’s still a favorite. The recipe is the perfect fun alternative to the typical veggies and dip found at so many showers and parties.
adapted from Ina Garten
3 tbs. olive oil
1 large loaf French of Italian bread
Salt and pepper to taste
6 ounces cherry or grape tomatoes
3 sweet bell peppers
1/2 red onion
1/3 c. Vinaigrette salad dressing of choice (I prefer balsamic)
2 oz. crumbled feta cheese
Heat olive oil in a large skillet over medium heat. Cut the bread in half and dice one half into one-inch cubes. Save the other half. Add the bread to the oil and sprinkle with salt and pepper. Allow the bread to cook, tossing frequently, for 8-10 minutes, or until browned like croutons. Add more oil pan seems dry.
While the bread is cooking, cut the tomatoes in half and cut the rest of the vegetables into one-inch chunks. Combine vegetables and vinaigrette in a large bowl. Add the cheese and the toasted bread cubes and gently toss everything together. Sprinkle with salt and pepper. Serve warm.
Store leftovers in the refrigerator. The bread will get soggy, so before serving the salad a second time, I like to pick out the bread pieces and use the leftover half of the bread loaf to toast fresh cubes.
If you love fresh vegetable recipes, check out easy roasted ranch carrots or pan-fried romaine.
Jenna of A Savory Feast recently welcomed a baby boy into her family, so today a few blog friends and I are throwing her a virtual baby shower! If only we lived closer so we could all get together, but since we can’t, here are some ideas for a smashing baby shower menu. We included a few of Jenna’s own recipes (without her knowing!) so be sure to hop over and give her posts some love!
Greek Panzanella by Winstead Wandering
Nightshade Free Antipasto Platter by I Say Nomato
Peach Streusel Coffee Cake by A Savory Feast
Cucumber Finger Sandwiches by The Speckled Palate
French Palmiers by Lavender & Macarons
Roasted Red Pepper & Goat Cheese Crostinis by A Savory Feast
Mini Summer Layered Trifle by Lauren’s Kitchen the Blog
Honey Sriracha Meatballs by A Joyfully Mad Kitchen
Panko, Cream Cheese and Herb Stuffed Mushrooms by A Savory Feast
Lemon Blueberry Whoopie Pies by Beer Girl Cooks
Sparkling Balsamic Mocktails with Berry Ice Cubes by Feast + West
Honey Sweetened Limeaid with Blueberries by A Savory Feast
Jenna @ A Savory Feast says
Thank you so much for doing this! I was so surprised to see this virtual baby shower today. So fun!
Yum!! This looks amazing as usual, and I also totally love the baby shower recipe ideas 🙂 So fitting. I won’t lie, I’m a bit scared of any Greek food since my morning sickness experience there, but this just may be worth giving a whirl!
This is a great recipe to help you ease back into Greek food! You can even leave out the Feta (I did, and it was still awesome) and there’s nothing particularly Greek about it.
Kathryn @ Family Food on the Table says
I love a panzanella salad and this one is beautiful!
Joanna @ Everyday Made Fresh says
This just looks so refreshing! Love all the colors.
Thank you, Joanna! The vibrant colors are one of my favorite parts about this recipe.