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Greek-Style Bread Salad

Heidi Larsenby Published: May 18, 2026

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Classic Tuscan panzanella gets a Greek makeover with the addition of Kalamata olives, roasted red bell pepper, capers, and feta cheese. The light and fresh flavors in this Greek bread salad make it the perfect addition to any picnic or potluck.

⭐️⭐️⭐️⭐️⭐️

“This salad was wonderful! Very fresh tasting and flavorful.” -Alma, FoodieCrush reader

Greek Panzanella recipe in bowl

Salad … with Bread in It? Just Trust Me, It’s GOOD

Photo of Heidi from FoodieCrush

The first time I heard the word “panzanella,” I thought it was a dessert.

I mean, doesn’t it sound like something fabulously decadent you could only find in a European bakery with those cute little tables sitting outside on the sidewalk? Made by a chef in a white toque (fyi, that’s what they call those Chef Boyardee hats) with mounds of sugar, the sweetest butter and the flakiest crust, intended to be nibbled slowly through the afternoon side by side to a steaming cup of the most perfectly poured espresso?

Yeah, I was so wrong.

Panzanella is a traditional Tuscan salad made with the summer’s juiciest tomatoes, and get this: day-old, definitely-not-soft, hearty bread. Since our family is a family of bread dippers, the addition of bread in this salad makes it really popular — no additional dipping required.

To switch things up from the traditional Tuscan way this recipe is prepared, I added a few Mediterranean-inspired flavors to our usual bread salad mix.

Yeah, and this time, I am so right.

Enjoy!

Heidi

P.S. If panzanella is a summer staple at your house too, you’re going to love this BLT version made with peppery arugula and salty pancetta. And I also have a peach and burrata panzanella that I make throughout peach season.

What’s in This Recipe?

What's in Greek Panzanella recipe ingredients

The full recipe, with amounts, can be found in the recipe card below.

The Bread

The key ingredient that sets this salad apart is day-old bread. That does not mean stale, hard as a rock bread. I use about half of a nice hearty baguette from one of my favorite local bakers, most often sourdough. I first cut or tear the bread into cube-ish shapes and then add them back to the paper bag they came in to sit and harden for a day or so.

Once the salad all comes together, the juices from the tomatoes and the dressing soak into those delicious bread chunks to soften them, creating bold bites of bread with no need for dipping.

The Veggies

I borrowed all of the best flavors from a traditional Greek salad to infuse this bread salad with Mediterranean flair. There’s big chunks of tomato, cucumber, and red onion, plus roasted red peppers for some smoky sweetness.

And for a bite of brininess, I couldn’t resist adding both capers and Kalamata olives. If you dislike either one, feel free omit.

The Dressing

When making Greek-style dressings, red wine vinegar and fruity olive oil is a classic pairing.

I simplified my favorite Greek dressing recipe even further by swapping all of the individual herbs and spices for an Italian seasoning blend. Sure, it says “Italian” on the label, but the flavor profile is right in line with the other Greek flavors I’ve added to create the perfect complement to the dish.

How to Make Greek-Style Bread Salad (+ Tips)

Greek Style Panzanella recipe ingredients in bowls
  1. Chop up the bread and vegetables. My main tip for making this salad is to cut your bread, cucumbers, tomatoes, and roasted red bell pepper all the same size (or as close as you can). That way the bread doesn’t take over and dominate the chunks of veggies.
Greek Dressing in shaker for Greek Panzanella recipe
  1. Shake up the dressing. I like adding everything to a jar with a tight-fitting lid so I can shake it up in about a minute.
Greek Panzanella in bowls
  1. Toss everything to combine. Lightly toss the bread, veggies, olives, and capers before drizzling with the dressing.
  2. Chill so the flavors can come together. Ideally you’d let the bread salad hang out in the fridge for at least an hour, but even 30 minutes is better than nothing.
  3. Add the feta and fresh basil last. Wait to add both until you’re ready to serve, otherwise you run the risk of the basil oxidizing and the feta disappearing into the vegetable mixture.
Greek Panzanella in bowl

If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.

Greek Panzanella recipe in bowl
4.50 from 6 votes

Greek-Style Bread Salad Recipe

This simple Tuscan bread salad gets a Mediterranean makeover with the addition of kalamata olives, roasted red bell pepper, capers and feta cheese.
Print
Course Salad
Cuisine Greek
Keyword Greek bread salad
Prep Time 30 minutes
Chill Time 1 hour
Total Time 1 hour 30 minutes
Servings 6
Calories 233kcal

Ingredients 

Bread Salad

  • ½ day-old baguette or crusty Italian bread, cut into 1-inch cubes (about 4 cups)
  • 1 English cucumber, seeded and cut into ½-inch chunks
  • 1 ½ pounds cherry tomatoes or medium Campari tomatoes, halved or quartered
  • ¼ red onion, thinly sliced
  • 8 ounces roasted red peppers, slivered (about 1 ½ red bell peppers)
  • 3.5 ounces capers, drained (about ⅓ cup)
  • ½ cup pitted Kalamata olives, drained
  • ⅓ cup crumbled feta cheese
  • ½ cup slivered or torn fresh basil leaves

Greek Vinaigrette

  • ⅓ cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 ½ teaspoons Italian Seasoning
  • 1 garlic clove, pressed
  • ½ teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper

Instructions

  • Toss the bread with your vegetables. In a large bowl, add 4 cups cubed baguette bread, 1 seeded and sliced English cucumber, 1 ½ pounds quartered cherry tomatoes, ¼ thinly sliced red onion, 1 ½ sliced roasted red bell peppers, ⅓ cup capers, and ½ cup pitted Kalamata olives, and toss lightly.
  • Make the dressing then mix with the other salad ingredients. In a jar with a fitted lid, add ⅓ cup olive oil, 2 tablespoons red wine vinegar, 1 ½ teaspoons Italian seasoning, 1 pressed garlic clove, ½ teaspoon kosher salt, and ½ teaspoon freshly ground black pepper. Shake well, taste, and season with more salt and pepper if needed. Pour over the salad and toss to coat.
  • Refrigerate for the flavors to meld, then serve. Refrigerate for 1 hour. Toss the salad to freshen the ingredients, drizzle with a bit more olive oil, then top with ½ cup slivered or torn fresh basil leaves and ⅓ cup crumbled feta cheese, and serve.

Nutrition

Calories: 233kcal | Carbohydrates: 18g | Protein: 5g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 7mg | Sodium: 741mg | Potassium: 384mg | Fiber: 2g | Sugar: 5g | Vitamin A: 809IU | Vitamin C: 28mg | Calcium: 106mg | Iron: 2mg
Greek-Style Panzanella Bread Salad Recipe | foodiecrush.com

Mains to Make it a Meal

More Greek Salad Recipes to Try

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Heidi of FoodieCrush

Hi! I’m Heidi and I cook real good, real food I hope you’ll love to make, too.

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  7. Tamar

    I love this version of panzanella salad! Greek salad is a staple in my house but i will definitely try it your way next time. Thanks for some new ideas!

    Reply

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