Greek-Style Panzanella Bread Salad

You can never have too many Mediterranean recipes, so give Greek-Style Panzanella Bread Salad a try. This recipe makes 6 servings with 188 calories, 3g of protein, and 16g of fat each. For $2.23 per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. Head to the store and pick up capers, kalamatan olives, extra virgin olive oil, and a few other things to make it today. This recipe is liked by 74 foodies and cooks. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Foodie Crush. Overall, this recipe earns a pretty good spoonacular score of 64%. Try Simple Bread Salad Made Greek Style, Simple Bread Salad Made Greek Style, and Greek Panzanella Salad for similar recipes.

Servings: 6

Preparation duration: 15 minutes

Cooking duration: 30 minutes

 

Ingredients:

1 3.5-ounce jar capers, drained (about 1/3 cup)

½ day old baguette or crusty Italian bread, cut into 1-inch cubes (about 4 cups)

1 cucumber, seeded and cut into ½-inch chunks

1/3 cup extra virgin olive oil

1/3 cup crumbled feta cheese

1 clove garlic, pressed

4 large tomatoes or equivalent of smaller cherry or heirloom tomatoes, cut into ½-inch chunks or quarters

½ cup pitted kalamata olives, drained and chopped

Kosher salt and fresh ground black pepper

¼ red onion, thinly sliced

2 tablespoons red wine vinegar

1 8-ounce jar roasted red bell pepper, cut into ½-inch chunks (about 1½ red bell peppers)

1½ teaspoons McCormick Organic Italian Seasoning with Flaxseed

Equipment:

bowl

Cooking instruction summary:

In a large bowl, add the bread, cucumber, tomatoes, red onion, roasted red bell peppers, capers and olives and toss lightly. In a jar with a fitted lid, add the olive oil, red wine vinegar, Italian seasoning, garlic clove and kosher salt and freshly ground black pepper. Shake well, taste and season with more salt and pepper to taste. Pour over the salad and toss to coat. Sprinkle with the crumbled feta cheese. Refrigerate for 30 minutes to an hour. Serve chilled or at room temperature.

 

Step by step:


1. In a large bowl, add the bread, cucumber, tomatoes, red onion, roasted red bell peppers, capers and olives and toss lightly. In a jar with a fitted lid, add the olive oil, red wine vinegar, Italian seasoning, garlic clove and kosher salt and freshly ground black pepper. Shake well, taste and season with more salt and pepper to taste.

2. Pour over the salad and toss to coat. Sprinkle with the crumbled feta cheese. Refrigerate for 30 minutes to an hour.

3. Serve chilled or at room temperature.


Nutrition Information:

Quickview
188k Calories
3g Protein
16g Total Fat
10g Carbs
11% Health Score
Limit These
Calories
188k
9%

Fat
16g
25%

  Saturated Fat
3g
20%

Carbohydrates
10g
3%

  Sugar
4g
5%

Cholesterol
7mg
2%

Sodium
1257mg
55%

Get Enough Of These
Protein
3g
7%

Vitamin C
36mg
45%

Vitamin K
30µg
29%

Vitamin A
1357IU
27%

Vitamin E
3mg
21%

Manganese
0.32mg
16%

Fiber
3g
14%

Potassium
450mg
13%

Vitamin B6
0.26mg
13%

Copper
0.22mg
11%

Calcium
107mg
11%

Folate
40µg
10%

Iron
1mg
9%

Magnesium
33mg
8%

Vitamin B2
0.14mg
8%

Phosphorus
81mg
8%

Vitamin B1
0.09mg
6%

Vitamin B3
1mg
6%

Zinc
0.68mg
5%

Vitamin B5
0.35mg
3%

Selenium
1µg
3%

Vitamin B12
0.14µg
2%

covered percent of daily need
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