Greek Panzanella Salad
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Two Peas & Their Pod · by Maria Lichty★ 5.0 (2)

Greek Panzanella Salad

NUTRITION · PER SERVING30M COOK
CAL 24%·PRO 24%
CARBS 49G41% OF CAL
7G FIBER34G OTHER7G TOTAL SUGAR
FAT 27G51% OF CAL
4G SAT23G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A Greek panzanella salad combining crusty bread, fresh vegetables, chickpeas, olives, and feta in a simple vinaigrette. A hearty, fresh salad perfect for summer meals.

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Nutrition & ingredients

Ingredients

  • 1 loaf Ciabatta or French bread (cut into 1-inch cubes (8-9 cups))
  • 1 cup halved red grape tomatoes
  • 1 cup halved yellow grape tomatoes
  • 1 seedless cucumber (chopped)
  • 1 red bell pepper (chopped)
  • 1 cup marinated quartered artichoke hearts (drained)
  • 1 14 oz can chickpeas, rinsed and drained
  • 3/4 cup pitted kalamata olives (halved)
  • 1/2 red onion (thinly sliced)
  • 1/2 cup crumbled feta cheese
  • 1/4 cup chopped basil
  • 2 tablespoons red wine vinegar
  • 2 tablespoons freshly squeezed lemon juice
  • 1 clove garlic (minced)
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup olive oil
PREP
20M
SODIUM
1012MG
ESTIMATE
COMPLETE

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