Grilled Greek Panzanella Salad

5 from 3 votes

An easy and delicious farmers market inspired salad featuring seasonal veggies, crusty bread and feta cheese coated in a tangy red wine vinaigrette. A perfect summer side or meatless main!

Course Salad, Side Dish

Cuisine Greek, Mediterranean

Prep Time 20

Cook Time 10

Total Time 30

Servings servings

Calories 355kcal

Author Kim Peterson

Equipment

Mixing bowls

Ingredients

Salad

2 cucumbers , halved lengthwise and seeded
2 zucchini , halved lengthwise
2 bell peppers (red, orange or yellow), seeded and quartered
1 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

Vinaigrette

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

Instructions

Salad

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 ½ 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. Serve either chilled or at room temperature. Enjoy!

Vinaigrette

Add all ingredients to a mason jar and shake vigorously to combine. Makes about 1 ¼ cups. Keep refrigerated.

Notes

Make Ahead

The vinaigrette will last 5 days in the fridge. The salad can be made 1 day in advance of serving. Keep chilled.

Nutrition