Greek Panzanella Salad with Feta & Olives

Greek Panzanella Salad

with Feta & Olives

20 MIN
$10.99 Serves 2-4
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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.

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Dietary Information

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

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!

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