It’s been about a year since I last posted a recipe for one of my favorite salads, my Updated Panzanella Salad You’ll see it pictured, below. That would have been during our last glut of homegrown tomatoes. This year I wanted to change things up a bit and go Greek style, so here is this utterly delicious Greek Panzanella.

Greek Panzanella

Chunks of ripe tomato, bell pepper, cucumber, and red onion are bathed in a homemade Greek vinaigrette. The seasoned oven-toasted pita triangles give such a nice crunch and almost steal the show. Just try not to eat all those pita chips before the salad is served. I dare ya not to!

About Greek Panzanella:

First of all, there’s no sogginess in this salad! If you read the post on my Updated Panzanella Salad, pictured below, you already know I’m not a fan of soggy bread, and soggy pita is no exception! As a matter of fact, it’s worse than most breads if it gets wet. So for this recipe, use toasted Pita Chips and serve them on the side for maximum crunch. Everyone can eat those Pita Chips, use them to scoop up the salad, or crumble over their salad as they wish.

See how to make your own pita chips in my post for Homemade Pita Chips. I do have a version in the recipe, below, too. And hey, I get it if you would rather just buy your pita chips from the store – you do you, but ya gotta know they can be super pricey! I’m always thinking about picking some up when I make hummus (and here’s my latest and greatest Hummus recipe) and quickly change my mind when I see how much they are!

But back to the salad, the rest of the ingredients are tomatoes, red onion, and bell peppers but what really takes it to the Greek side of things (in addition to the Pita Chips) is the fabulous homemade Greek Vinaigrette (in the recipe) and the crumbles of Feta Cheese.

Updated Panzanella Salad

Making Greek Panzanella:

This salad is just all about the assembly (with the exception of the Pita Chips). And of course, the marvelous homemade dressing. And both are pretty easy to make.

As for the salad, itself, just make sure all the ingredients are nice and bite-sized, and add the Feta cheese just before serving. The salad can be dressed ahead – the more time it has to soak up the dressing, the better, within reason, of course.

Using the best veggies you can find is the key to the salad, but of all the vegetables, good homegrown or market tomatoes will make the most difference. Make sure to use the best you can find.

Greek Panzanella Dressing ingredients (minus the garlic)

A Note about the Seasoning:

I a love using my Homemade Greek Seasoning and you’ll find it used below in the simple vinaigrette and to flavor the Pita Chips. There’s no shame in your game if you buy Greek Seasoning, but homemade is fabulous and always fresh!

The Greek Seasoning is a bit of work because it uses dried lemon peel. It’s easy but takes a few minutes. Lemon peel is grated and then dried in the microwave. I can’t justify buying the dried lemon peel; the flavor is gone long before I can use up a jar.

If you would like this salad to lean into the realm of a real deal Greek dressing, leave out the garlic and sub oregano for the Greek Seasoning. Back in the homeland, they keep things simple.

Homemade Greek Seasoning

Making the Pita Chips:

I have a whole post about making Baked Pita Chips, but the directions are in the recipe below. The Pita Chips are amazingly fast, especially if a pizza cutter is used to cut the triangles.

Toss them with olive oil, season with the Greek Seasoning) and place in the oven for ten to 12 minutes. You’ll need to turn them a few minutes into the cooking time, but easy peasy!

Fresh Pita is perfectly fine, too,  and maybe you’d like to load your pita up with the salad. And of course, store-bought chips work, too!

Baked Pita Chips, Herbed or Not

Saving Money on Greek Panzanella:

This salad can be pricey or not, your choice. Spend your $$ where they make the most impact.

Vegetables: Make in season for the lowest price and best veggies. To save a little, unless price is no object, search out great tomatoes and pick up the other veggies on sale or from a discount grocer like Aldi or Lidl. Red onions keep for weeks, bell peppers a week or two, but cucumbers go quickly. Wrap them in a paper towel, put back in the bag and they’ll last a little longer.

Pita Chips: While Pita isn’t cheap, either, making your own homemade Pita Chips will save money and taste better. If you’d like to make your own flatbread it’s a fun project and costs only pennies! The initial outlay will be more, around $5.00 if flour and yeast aren’t in your pantry. See Super Easy Flatbread for the recipe. Consider saving time  and mess by doubling the recipe and freezing half of the flatbread.

Feta Cheese: It really pays to shop around for good Feta. Buyer’s clubs and discount groceries will have the best pricing. Crumbles may look more inexpensive but are inferior and the per pound pricing is much higher making them no bargain. Check out my post What to Know About Feta.

Condiments: You can go high-end or not. For budget options, check discount stores like Aldli or Lidl. At the grocery, watch for sales.

• Vinegar: “Fancy” vinegar will be on sale off and on through the summer – watch for lows. Check before Easter, too – basic vinegar is rock bottom, and other vinegar might be discounted.
• Olive Oil: Costco olive oil is a great buy and the cheaper brands at Aldi or Lidl (if you’re open to them) are pretty decent. Either is usually less than any sales at the regular grocery.
• Mustard: Basic condiments go on deep sale through the summer at the regular grocery. Stock up for the year! Discount groceries usually beat those sale prices.

Greek Panzanella

Greek Panzanella

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• Author: mollie kirby
• Total Time: 45 minutes
• Yield: 6 to 8 servings 1x
• Category: salad
• Cuisine: Greek

Ingredients

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Pita:

• 2 to 3 pieces of soft pita bread, cut into six to eight triangles
• 2 tablespoons oil
• 1/2 teaspoon Greek seasoning, home-made or purchased
• 1/2 teaspoon salt, or to taste

Vinaigrette:

• 3 tablespoons red wine vinegar (or more, to taste)
• 2 cloves garlic, smashed and minced
• 1 tablespoon Greek seasoning
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon salt
• black pepper to taste
• 4 tablespoons olive oil

Panzanella:

• 2 pounds ripe tomatoes, any type or mix, cut in bite-sized pieces, drained for 15 minutes if very juicy
• 1 cucumber, seeded & cut in bite-sized pieces
• 2 bell peppers, preferably red or orange
• 1/2 medium red onion, thinly sliced
• Additional vinegar, salt and/or black pepper to taste
• 1/2 cup Feta cheese, crumbled (more if you wish)
• 1/4 cup parsley, roughly chopped
• 2 to 3 tablespoon chopped chives

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Instructions

Pita:

Heat oven to 425 degrees. Spread the pita on a rimmed baking sheet and toss with olive oil, Greek seasoning, and salt. Bake until golden brown and crispy, turning triangles over partway through, about 10 to 12 minutes total. Cool on a wire rack.

Vinaigrette:

In a large bowl, combine vinegar, garlic, Greek seasoning, mustard, salt, and black pepper to taste. While whisking constantly, slowly drizzle in the olive oil until the mixture is thickened. Alternatively, add all ingredients to a jar and shake.

Panzanella:

Add tomatoes, cucumbers, bell peppers, and red onion right to the bowl with the vinaigrette, and toss. Let sit for at least 30 minutes and up to 4 hours before serving. (If going over 30 minutes or so, put in the fridge. Take out about 30 minutes before serving. Taste and add more vinegar and salt and pepper if needed. Toss with parsley, chives, and Feta cheese just before serving. Serve with the toasted Pita.

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I’ll be sharing Greek Panzanells at Fiesta Friday 190, hosted by Shinta @ Caramel Tinted Life and Diann @ Of Goats and Greens.