Greek Panzanella Salad

This deliciously simple salad incorporates fresh vegetables, creamy feta cheese, seasoned bread cubes, and flavourful dressing.

Prep Time

20 mins

Cook Time

15 mins

Total Time

35 mins


  • baking sheet pan with parchment
  • measuring cups and spoons
  • large bowls
  • small bowl
  • knife
  • cutting board


  • 2/3 cup (160ml) feta, 1/2” cubed
  • 2/3 cup (160ml) grape tomatoes, halved
  • 2/3 cup (160ml) cucumbers, medium diced
  • 2/3 cup (160ml) bell pepper, medium diced
  • ¼ cup (60ml) kalamata olives, pitted, halved
  • ¼ cup (60ml) red onions, julienned
  • 4 cups (1L) bread, diced
  • ½ tsp (2.5ml) garlic powder
  • ½ tsp (2.5ml) onion powder
  • ½ tsp (2.5ml) dried oregano
  • ¼ cup (60ml) butter, melted
  • 1 ½ tbsp (22.5ml) fresh oregano, chopped
  • 4 each garlic cloves, minced
  • 2 tbsp (30ml) parsley, chopped
  • 3 tbsp (45ml) red wine vinegar
  • ½ cup (125ml) olive oil
  • salt and pepper


  1. Preheat oven to 375˚F (190˚C) and line a sheet pan with parchment.
  2. In a large bowl, add the bread cubes and drizzle with melted butter. Now season with garlic powder, onion powder, dried oregano, salt and pepper. Bake in oven for 10-15 minutes until bread is golden brown.
  3. In a small bowl make the vinaigrette by combining fresh oregano, garlic, parsley, vinegar and olive oil. Season with salt and pepper.
  4. To make the salad, in a large bowl combine the tomatoes, cucumbers, bell peppers, red onions and vinaigrette. Let marinate for a few minutes. Right before serving, so bread doesn’t get soggy, add the bread, feta, olives and adjust with salt and pepper. Enjoy!