Greek Panzanella Salad
View original ↗
The Girl Who Ate Everything · by Christy Denney★ 4.8 (4)

Greek Panzanella Salad

NUTRITION · PER SERVING20M COOK
CAL 26%·PRO 24%
CARBS 34G26% OF CAL
4G FIBER23G OTHER7G TOTAL SUGAR
FAT 37G65% OF CAL
9G SAT28G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A Greek bread salad of tomatoes, cucumbers, peppers, olives, and feta tossed with cubed bread and oregano dressing. Fresh, filling, and ready in 20 minutes.

sidegreeksaladvegetarian
View the full recipe on The Girl Who Ate Everything →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 6
  • 3 Tablespoons olive oil
  • 1 small French bread, cut into 1-inch cubes (6 cups)
  • Kosher salt
  • 1 hothouse cucumber, unpeeled, seeded, and sliced 1/4-inch thick
  • 1 red bell pepper, large diced
  • 1 yellow bell pepper, large diced
  • 1 pint cherry or grape tomatoes, halved
  • 1/2 red onion, sliced in half rounds
  • 1/2 pound feta cheese, cut in 1/2-inch cubes
  • 1/2 cup Kalamata olives, pitted
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon Dijon mustard
  • 1/4 cup red wine vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup good olive oil
PREP
20M
SODIUM
1581MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.