Greek Panzanella Salad

greek panzenella1 So as I write this I’m reflecting on a crazy week here at Nancy’s Cravings. I have had one of my recipes published at which was definitely among my goals!! I watched the recipe go viral and create a mounting buzz around the potato croquette. This actually made me think of feta because it was the cheese I was originally thinking of using inside the croquette.

Greek Panzanella Salad Well, that left me craving feta. I created this recipe because I think you will love the combination of flavours, textures and colours. It’s something that can be plated as I have or casually tossed all together and served family style. Don’t be stressed by my plating…it all tastes the same how ever you serve it!! greek panzenella

I love feta…I have always loved feta. There is something about the strong salty flavour and the creaminess that makes my mouth water every time. There are so many ways it can be used and prepared. It’s a cheese you will see pop up often in my blog.

Greek Panzanella Salad
Serves 4
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  1. 250gr feta, square
  2. Flour
  3. 11 tablespoons oil
  4. 1 large hothouse tomato
  5. 1 pint cherry tomatoes, mixed colours
  6. 16 cured black greek olives
  7. 1.2 small Vidalia onion, sliced
  8. 1 large English cucumber
  9. 2 tablespoons fresh oregano
  10. 4 mini vine tomato clusters
  11. Salt/pepper
  12. 4 tablespoons red wine vinegar
  13. 1 Italian demi baguette
  14. Fresh
  15. ½ lemon
  16. 2 tablespoons capers
  1. Heat oven to 375 degrees.
  2. Cut feta into 4 equal pieces and place in a bowl with water and lots of ice. Soak for 15 min (this will make it easier to cook the cheese without it melting). Heat 4 tablespoons of olive oil in a fry pan on high and fry each piece for 2 minutes per side; until golden. Keep warm in oven.
  3. Place Vine tomatoes on a baking sheet or tinfoil and bake with a pinch of salt for 8-10 min. Just until they begin to soften and slightly blister open.
  4. Cut baguette into 1 inch cubes and toss with 3 tablespoons of olive oil, salt/pepper to taste, 1 tablespoon oregano, and 1 garlic clove. Bake in oven until crisp and golden; about 25 min. Cool.
  5. With the julienne setting on a hand grater shred the cucumber into long spaghetti like strands and drain on paper towel. Add 1 tablespoon red wine vinegar and a pinch of salt.
  6. Cut hothouse tomato into 8 wedges and place in large bowl; add cherry tomatoes, onion, olives, capers, baguette, salt/pepper, 1 garlic clove, 3 tablespoons red wine vinegar and 4 tablespoons olive oil.
  1. On 4 rectangle plates (if possible) place the vine tomatoes, then feta next to it, followed by cucumber and ending with tomato baguette mixture.
Nancy's Cravings


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