Greek-Style Panzanella Salad with Feta & Olives

Greek-Style Panzanella Salad

with Feta & Olives

20 MIN
$15.99 2-4 Servings
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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

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Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    410 Cals (est.)
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fresh
ingredients
Greek-Style Panzanella Salad with Feta & Olives
Title
  • 2 oz Arugula
  • 1 Small Baguette
  • 2 Persian Cucumbers
  • 1½ oz Feta Cheese
  • 4 oz Grape Tomatoes
  • 1 oz Pitted Niçoise Olives
  • 1 tsp Whole Dried Oregano
  • 1 clove Garlic
  • 2 Tbsps Red Wine Vinegar
step-by-step
instructions
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. Roughly chop the olives.

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; 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.

3 Finish the salad & serve your dish

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

Tips from Home Chefs

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. Roughly chop the olives.

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; 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.

3 Finish the salad & serve your dish

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

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