Greek Panzanella salad recipe
A delicious Greek Panzanella salad with the most amazing salad dressing with hints of tomato.
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Ingredients
Croutons:
- ½ a loaf of ciabatta cut into thick slices then torn into rough cubes
- Olive oil to lightly coat
- A small pinch of dried oregano optional
- A sprinkle of sea salt flakes and a grind of black pepper
Dressing:
- 1 clove garlic crushed
- 60 ml/ 1/4 cup red wine vinegar
- 1 tsp Dijon mustard
- 2 tsp honey
- 2 Tbsp fresh oregano leaves lightly packed (or use 1 tsp dried)
- 125 ml / ½ cup Extra virgin olive oil
- A pinch of Maldon salt
- 2 baby rosa tomatoes optional
Salad:
- Approx. 400 – 500gms very ripe mixed tomatoes Roma, rosa and cherry, or any in-season heirloom varieties will be lovely here
- 1 Mediterranean cucumber or ½ and an English cucumber or more
- 1 red onion cut into thin slices
- 100-200 gms / feta depending on how much you like
- ½ cup black calamata style olives
Instructions
To make the croutons:
- Preheat the oven to 180C/350F and toss the torn bread into a baking tray. Drizzle lightly with olive oil and massage this into the bread. Sprinkle lightly with salt, pepper and a pinch of oregano and roast for about 15 – to 20 minutes until golden. Remove and set aside to cool.
To make the dressing:
- Place all the ingredients for the salad dressing into the bowl of a small food processor and blend until emulsified and thoroughly incorporated Season with salt and pepper to taste. Set aside in the fridge until you are ready to serve.
- Make the Salad just before you want to serve. Mix all the ingredients except the feta into a large bowl and coat with as much of the salad dressing as desired. Crumble the feta over in chunks.
Notes
Storage instructions:
Store any leftover salad in a sealed container in the fridge. The croutons will soften after a few hours in the fridge.