Description
A delicious and refreshing Roasted Sourdough Greek Panzanella Salad, perfect for summer gatherings or as a light meal.
Ingredients
- 6 cups sourdough bread, cut into 1-inch cubes
- 3 tablespoons extra-virgin olive oil
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 3 cups cherry tomatoes, halved
- 1 large English cucumber, chopped
- ½ small red onion, thinly sliced
- ¾ cup Kalamata olives, pitted
- 1 cup crumbled feta cheese
- ½ cup roasted red peppers, sliced
- ¼ cup fresh parsley, chopped
- 2 tablespoons fresh basil, chopped
- 2 tablespoons fresh oregano leaves, optional
- ⅓ cup extra-virgin olive oil (for dressing)
- 3 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 teaspoon dried oregano (for dressing)
- 1 clove garlic, finely minced
- ½ teaspoon salt (for dressing)
- ¼ teaspoon black pepper (for dressing)
Instructions
- Preheat the oven to 400°F.
- Place the sourdough cubes on a large baking sheet. Drizzle with olive oil and sprinkle with garlic powder, oregano, salt, and black pepper. Toss until evenly coated. Spread the bread into a single layer and bake for 12–15 minutes, tossing halfway through, until golden brown and crispy around the edges. Remove from the oven and let cool for a few minutes.
- In a large salad bowl, combine cherry tomatoes, cucumber, red onion, Kalamata olives, roasted red peppers, parsley, and basil. Gently toss.
- In a small bowl or jar, whisk together olive oil, red wine vinegar, lemon juice, Dijon mustard, honey, oregano, garlic, salt, and black pepper until emulsified.
- Add the roasted sourdough cubes to the vegetables. Pour about ¾ of the dressing over the salad and gently toss. Add the crumbled feta and drizzle with the remaining dressing as needed.
- Allow the salad to sit for 15–20 minutes before serving to let the toasted sourdough absorb some of the dressing while retaining its crispy texture. Taste and adjust with additional salt, pepper, lemon juice, or vinegar if needed.
Notes
- For a vegan version, omit the feta cheese or use a plant-based alternative.
- Feel free to add other vegetables like bell peppers or radishes for extra crunch.
- This salad is best served fresh but can be stored in the refrigerator for a day.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Roasting and Tossing
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 15mg