Greek Panzanella Salad
View original ↗
Seasons and Suppers · by Jennifer Maloney★ 5.0 (2)

Greek Panzanella Salad

NUTRITION · PER SERVING30M COOK
CAL 18%·PRO 18%
CARBS 25G27% OF CAL
3G FIBER18G OTHER4G TOTAL SUGAR
FAT 26G63% OF CAL
7G SAT18G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty Greek salad with toasted bread croutons, fresh cucumber, tomatoes, red onion, and feta, dressed in a herb vinaigrette. Substantial enough to eat as a light meal.

maingreeksaladvegetarian
View the full recipe on Seasons and Suppers →

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

Nutrition & ingredients

Ingredients

serves 4
  • 3 slices day-old crusty bread (3/4 inch thick)
  • 1 Tablespoon olive oil
  • Salt and freshly ground pepper
  • Pinch dried oregano leaves
  • 1/4 cup olive, vegetable or canola oil
  • 1 Tablespoons tarragon vinegar (or red or white wine vinegar)
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon dried oregano leaves (or 1 tsp. fresh oregano leaves)
  • 1/2 teaspoon white sugar
  • 1/8 teaspoon salt
  • Freshly ground pepper
  • 1/2 large English cucumber (unpeeled and cut in to large dice)
  • 20 cherry tomatoes (halved)
  • 1/2 cup red onion (sliced about 2-inch long slices)
  • 1 cup feta cheese (cubed or crumbled)
  • Black olives (optional, to taste)
  • Salt and pepper (to taste)
PREP
10M
SODIUM
1112MG
ESTIMATE
COMPLETE

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