Panzanella Salad Recipe (Greek Style)

ByEA Stewart Updated on
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This Panzanella Salad recipe (gluten free option) is a delicious way to clean out the fridge and eat more veggies!

This Easy Greek Panzanella Salad is a delicious way to clean out the fridge & eat more veggies! Get the recipe at EA Stewart, The Spicy RD @thespicyrd | Gluten Free, Vegetarian, & Low FODMAP Have you ever made  a “clean out the fridge” Greek Panzanella Salad before? I whipped up this beauty for a quick and easy dinner one night, after being inspired by this yummy salad from one of my all-time favorite healthy food bloggers, Kellie at Food to Glow.

It’s a delicious way to cut back on food waste AND up your veggie intake. My kids, Mr. Spicy, and I seriously *almost* licked the salad bowl clean!

Panzanella Salad Recipe Ingredients

As noted above, this panzanella salad was a delicious way to clean out my fridge, so I urge you to do the same. That being said, here are the ingredients I used for my salad if you want to make the same.

  • Bread. This is the star of the show, because a panzanella salad without bread is just a salad. I used Cook’s gluten free sourdough bread. Use your favorite regular or gluten-free bread.
  • Leafy Greens. Any variety of chopped leafy greens works well in this salad, including lettuce (romaine, red leaf, etc), arugula, kale, or spinach.
  • Tomatoes. Choose sweet cherry or grape tomatoes. Or, if you can find them (typically August and September) sweet and juicy dry-farmed tomatoes are the BEST!
  • Additional Veggies. I added cucumber, bell peppers, and kalamata olives. Use whatever vegetables you have on hand.
  • Fresh Herbs. These add so much flavor. For my Mediterranean and Greek inspired panzanella salad I used oregano, mint, basil, and parsley-most of them grown in my Lettuce Grow Vertical garden! Get 15% or more off with my code SPICYRD.
  • Cheese. Feta is perfect in this salad, but feel free to add any cheese (fresh mozzarella would be delicious!)-or omit it for a vegan and dairy-free version.
  • Pantry Staples. I used a combo of extra virgin olive oil, lemon juice, salt, and pepper to season my panzanella salad.

How to Make Panzanella Salad

  1. Toast your bread. Cut gluten free or regular bread into ~ 1 inch cubes. Place on a parchment-lined baking sheet, drizzle with EVOO, and toast in a 400 F oven until light golden brown-about 5 minutes.
  2. Prep your veggies & herbs. Cut and dice any vegetables (i.e. cucumbers and bell peppers) you’ll be adding to the salad. Roughly chop your fresh herbs.
  3. Mix everything together. Toasted bread, veggies, olives, herbs, and cheese all go together in one big bowl.
  4. Season and toss. Drizzle olive oil and lemon juice on top. Season to taste with salt and pepper. Toss well and serve.
This Easy Greek Panzanella Salad is a delicious way to clean out the fridge & eat more veggies! Get the recipe at EA Stewart, The Spicy RD @thespicyrd | Gluten Free, Vegetarian, & Low FODMAP

Greek Panzanella Salad

This Greek Panzanella Salad recipe is a delicious way to clean out the fridge & up your veggie intake! It’s gluten-free, low FODMAP, & super EASY to make~perfect for a quick dinner or lunch.
5 from 7 votes
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Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 4 servings

Ingredients

  • 6 slices gluten-free bread {or regular bread if desired}, cubed
  • 4 tablespoons extra virgin olive oil, divided
  • 2 cups salad greens {i.e. romaine, spinach, kale, etc}, chopped
  • 1 pint cherry or grape tomatoes*, sliced in half
  • 1 cucumber, peeled and chopped
  • 2 bell peppers {red, yellow, and/or orange}, 
  • 1/2 cup kalamata olives, chopped
  • 1/2 cup feta cheese, crumbled
  • 1/2 cup assorted fresh herbs {i.e. oregano, mint, basil, parsley}, chopped
  • 2 tablespoons fresh lemon juice
  • salt & ground black pepper to taste

Instructions

  • Preheat oven to 400 degrees F. Cut bread into ~ 1-inch cubes. Place on baking sheet, and drizzle 1 tablespoon of olive oil over bread cubes. Use clean hands to spread oil over bread, and coat well. Bake in oven for ~ 5 minutes, or until light golden brown. Remove from oven and baking sheet, and place in large salad bowl.
  • Add chopped salad greens, sliced tomatoes, chopped cucumber and bell peppers to bowl with bread cubes. Add chopped olives, crumbled feta, and chopped fresh herbs. Drizzle remaining  olive oil over ingredients, along with lemon juice, and toss well. Top with freshly ground black pepper & salt if desired {I didn’t use any salt because the feta cheese and kalamata olives provide enough flavor}.

Notes

Low FODMAP Notes: Cherry tomatoes are considered high FODMAP at 13 tomatoes per serving {per Monash Low FODMAP app}, as they have moderate amounts of oligosaccharides. If you notice cherry tomatoes cause your IBS symptoms to worsen, cut back on the amount, or substitute with common tomatoes which are low FODMAP.
Panzanella Salad Options
  • Be creative and use up whatever greens, vegetables, and fresh herbs you have on hand.
  • Want more protein? Add cooked garbanzo beans or lentils to your Greek Panzanella Salad.

Nutrition

Calories: 352kcal | Carbohydrates: 31g | Protein: 8g | Fat: 22g | Saturated Fat: 5g | Cholesterol: 16mg | Sodium: 675mg | Potassium: 607mg | Fiber: 4g | Sugar: 9g | Vitamin A: 4845IU | Vitamin C: 109.7mg | Calcium: 239mg | Iron: 3.2mg
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EA Stewart, Spicy RD Nutrition
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EA Stewart

Registered Dietitian and Nutritionist

Hi, I’m EA Stewart, RD, a registered dietitian nutritionist and recipe developer for the New York Times bestselling book Plant Powered Plus. I create easy, flavorful gluten-free and anti-inflammatory recipes backed by evidence-based nutrition to support gut, brain, and vibrant health.

✔ Tested in my kitchen and designed to be both nourishing AND delicious!

5 from 7 votes (1 rating without comment)

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15 Comments

  1. Rajinder Singh says:

    I like your recipe. The way you merge boy the nutrition and taste level both.

    Reply
  2. Sunil Dogra says:

    Thanks for sharing this delicious recipe with us. It is full of nutritions.

    Reply

  3. .Your recipes really inspire.I loved your way of cooking.Best recipes of all the times.I made greek panzanella salad its taste also awesome.Before this i Made Russian Salad for my husband his taste also yunny and delicious.Sharing a link of Russian Salad with you: ( https://www.sooperchef.pk/russian-salad-recipe/ )

    Reply

  4. I have most of those ingredients in my pantry and fridge right now. Will try this with goat cheese since that’s what’s on hand!

    Reply

    1. I hope you do give it a try Liz! You can NEVER go wrong with goat cheese IMO 🙂 Have a wonderful weekend!

      Reply

    1. Thanks Jessica! You are the QUEEN of Panzanella Salad IMO 🙂 I still need to make your Peach Panzanella salad-it looks SO good!!!

      Reply

    1. Thanks Anne! I hope you’re able to track the Bitchin’ Sauce down at your Costco-it’s SO good!! Have a wonderful week 🙂

      Reply

  7. I am so flattered that you were inspired to make your beautiful salad from seeing mine, and that your family loved it so much. Greek flavours are some of my favourites (love the herbs, feta and olives thing so much!). And I will follow up on your great links (Lindsay’s recipe sounds awesome as do your health links). Have a super Sunday!

    Reply

    1. Your recipe always inspire my Kellie 🙂 I can’t wait to make Lindsay’s recipe either-it looks amazing!! xo

      Reply

  9. Great post as usual my friend! I love all of your favorite things, and I absolutely LOVE panzanella salad. I have one on the blog too, but the Greek twist sounds much better! I haven’t been to Portland much to explore but I def want to. And please invite me to your new vacay home so I can play with those goats too!

    Reply

    1. Thanks so much Liz! If we ever do buy that vacation home in Montana, you will be first on the invite list for sure!! xoxo

      Reply