Greek Panzanella Salad with Feta & Olives

Greek Panzanella Salad

with Feta & Olives

20 MIN
$10.99 Serves 2-4
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

This vibrant Greek salad features classic ingredients like tomatoes, cucumbers, olives, and tangy feta—mixed with crunchy homemade croutons, fresh arugula, and a simple oregano dressing.
CLICK FOR RECIPE CARD

Get Plans

Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    380 Cals (est.)
View Full Nutrition
Nutrition Label
Download

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

fresh
ingredients
Greek Panzanella Salad with Feta & Olives
Title
  • 1 Small Baguette
  • 2 oz Arugula
  • 2 Persian Cucumbers
  • 4 oz Grape Tomatoes
  • 1 clove Garlic
  • 1½ oz Feta Cheese
  • 1 oz Pitted Niçoise Olives
  • 1 tsp Whole Dried Oregano
  • 2 Tbsps Red Wine Vinegar
time-saving
tips & techniques
How To: Peel Garlic
How To: Dress a Salad
step-by-step
instructions
Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Halve the tomatoes. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. In a large bowl, combine the halved tomatoes, vinegar, oregano, 2 tablespoons of olive oil, and as much of the garlic paste as you’d like; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Medium dice the baguette. Halve the cucumbers lengthwise, then thinly slice crosswise.

Make the croutons
2 Make the croutons

Line a sheet pan with foil. Transfer the diced baguette to the foil; drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Toast in the oven 6 to 8 minutes, or until browned and crispy. Remove from the oven and let cool.

Finish the salad & serve your dish
3 Finish the salad & serve your dish

To the bowl marinated tomatoes, add the sliced cucumbers, arugula, croutons, feta (crumbing before adding) and olives; toss to combine. Taste, then season with salt and pepper if desired. Enjoy!

Tips from Home Chefs

Get Plans

Greek Panzanella Salad

Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Halve the tomatoes. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. In a large bowl, combine the halved tomatoes, vinegar, oregano, 2 tablespoons of olive oil, and as much of the garlic paste as you’d like; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Medium dice the baguette. Halve the cucumbers lengthwise, then thinly slice crosswise.

2 Make the croutons

Line a sheet pan with foil. Transfer the diced baguette to the foil; drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Toast in the oven 6 to 8 minutes, or until browned and crispy. Remove from the oven and let cool.

Make the croutons
Finish the salad & serve your dish
3 Finish the salad & serve your dish

To the bowl marinated tomatoes, add the sliced cucumbers, arugula, croutons, feta (crumbing before adding) and olives; toss to combine. Taste, then season with salt and pepper if desired. Enjoy!

Browse Steps
1 of 3