Hope everyone had a fun Labor Day weekend but that doesn’t mean the end of summer eats just yet! This Grilled Greek Panzanella Salad is farmers market inspired featuring seasonal veggies, crusty bread and feta coated in a tangy red wine vinaigrette. The grill does its magic once again adding char-kissed smoky flavor. And, you can serve this hearty vegetarian salad as a side or meatless main.
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How to Make this Grilled Side Salad
This salad was a solid hit over the weekend and is super easy to put together. The only components of traditional Greek salad that didn’t hit the grill were the tomatoes and olives. I wanted to use heirloom cherry tomatoes I had on hand and didn’t want to risk them getting too soft and disintegrate on the grill grates.
So, to get things started while the grill is getting hot, halve the zucchini and cucumbers, and remove the strip of cucumber seeds. Cut off the sides of the bell peppers and cut the peeled onion horizontally into thick slices. Everything gets a slick coating of olive oil and sprinkled with s&p.
We certainly can’t forget about the other very Greek component, feta, and the panzanella part, of course the bread. They too get coated in olive oil and seasoned. You want to use whole feta and slice the block in half so it can brown in a cast iron skillet on the grill. I also added sun-dried tomato strips and dried oregano to the feta for an extra bump in flavor. Nonetheless, crumbled feta works too, obviously just toss it in at the end.
You’ll want to preheat the grill over medium-high so it’s hot enough for the veggies to get a quick char without becoming mush. The cucumbers don’t get very distinct grill marks because of their water content, but still take on the grill’s smoky flavor.
Putting it all together
Once everything is cool enough to handle, chop and slice into bite-size chunks and halve the cherry tomatoes. As far as the dressing, the simple red wine vinaigrette has a little extra zip from fresh minced garlic and Dijon mustard. It’s soooo easy. Just combine all ingredients in a mason jar, shake, and you’re done. Reserve any left over for other salads or use as a marinade.
To finish off this super flavorful Grilled Greek Panzanella Salad, gently stir the veggies, tomatoes, bread, feta and olives until evenly coated in the tangy vinaigrette. Stir in some fresh oregano and dill for more Mediterranean flare. Eating the rainbow and hanging on to summer doesn’t get much better than this. Cheers, friends! xx, Kim
More Grilled Salad Faves
Even as temperatures begin to cool, you can hang on to summer with these deliciously charred salads.
Grilled Greek Panzanella Salad
- 2 medium cucumbers, halved lengthwise and seeded
- 2 small zucchini, halved lengthwise
- 2 bell peppers (red, orange or yellow), seeded and quartered
- 1 large red onion, peeled and sliced horizontally ½-inch thick
- 6 slices ciabatta or sour dough bread, 1-inch thick
- 8 ounces whole feta in brine, halved
- Olive oil
- 12 ounces heirloom cherry tomatoes, halved
- ¾ cup Greek green and kalamata olives, pitted
- 3 tablespoons sun-dried tomatoes, drained from oil, julienned
- 2 tablespoons each fresh oregano and dill, chopped, plus extra for garnish
- Kosher salt and black pepper
- ½ cup red wine vinegar
- 2 garlic cloves, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¾ cup extra virgin olive oil
- Preheat grill over medium-high heat.
- Place cucumbers, zucchini, peppers and red onion on an extra-large, parchment-lined, rimmed baking sheet. Place the bread slices and feta on another smaller parchment-lined, rimmed baking sheet.
- Brush the vegetables, bread and feta on both sides with olive oil. Sprinkle everything with salt and pepper. Top each slice of feta with a 1/2 tablespoon of sun-dried tomatoes.
- Grill the cucumbers, zucchini, peppers, red onion and bread 3-4 minutes per side.
- To grill the feta, place a cast iron skillet with a thin coating of olive oil on the grill grates to preheat a few minutes. When the oil and skillet are hot, carefully add the feta. Cook 1-2 minutes on each side with the lid open until slightly browned.
- When cool enough to handle, cut the cucumbers and zucchini on a bias into ½-inch slices and place in a large bowl.
- Cut the peppers, onion and bread into 1-inch pieces, and cut the feta into ½-inch cubes. Add vegetables, bread and feta to bowl with cucumbers and zucchini.
- Stir the cherry tomatoes, olives, remaining 2 tablespoons sun-dried tomatoes, oregano and dill into the mixture.
- Pour vinaigrette over the salad enough to coat and gently stir to combine. Reserve extra dressing to pass separately when serving or refrigerate for another use.
- Transfer salad to a large serving bowl or platter and garnish with extra oregano and dill. Enjoy!
- Salad can be made 1 day ahead. Cover and refrigerate. Serve either chilled or at room temperature.
- Add all ingredients to a mason jar and shake vigorously to combine. Can be made 5 days ahead. Keep refrigerated. Makes about 1 ¼ cups.
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