Greek Panzanella Salad w/ Fresh Oregano Vinaigrette

It’s June 1 and I’m already in full swing summer mindset. So happy to be craving salads again! Not sure about you, but the colder months are tough for me in terms of trying to get my veggies in. My body just needs warmth, and the last thing it wants is cold, crunchy vegetables. I wish it were different, but I’m happy that summer is here and that entree salads are back on the menu. This Greek Panzanella Salad w/ Fresh Oregano Vinaigrette is one of my favorite entree salads because it’s heavy on the veggies but also has enough sustenance to feel like a meal. Disclaimer, this not a traditional Panzanella salad, nor is it a traditional Greek salad. It’s a mish mosh of what I consider to be the best of both worlds, and somehow it just works.

What is a Panzanella Salad?

Panzanella is a traditional Italian salad made of bread, tomatoes and often onions and cucumbers. The bread is the star of the show as it absorbs the dressing and becomes softer. The tomatoes are juicy and cut into thick chunks, perfect for the summer season, when this salad is super popular in Italy. There is no lettuce in a classic Panzanella salad.

On the flip side, a traditional Greek salad has a similar cast of characters like tomato and cucumber, lightly dressed with oil and vinegar, sometimes with lettuce and sometimes without. I swapped the Halloumi cheese in for the traditional feta cheese.

Halloumi Cheese: Meet your new obsession

If you haven’t had Halloumi cheese yet, get ready for your new obsession. I am completely in love with Halloumi. It is a cheese that comes from Cyprus, and when I eat it I just feel transported to the Mediterranean. What’s most amazing about Halloumi is that it doesn’t melt! You slice it, grill it or pan fry it, and it keeps its shape. Then you can just cut it up and eat it with a fork. No seasonings needed, no oil, no nothing! It’s the easiest thing in the world and the flavor is ah-mazing. Salty, briny and delicious, it gives the bread some serious competition for the star of this Greek Panzanella Salad w/ Fresh Oregano Vinaigrette.

For this mish mosh salad, we are assembling all of the ingredients over a bed of crispy romaine lettuce. Cause why not? Tis the season for leafy greens, and when you have a forkful of the lettuce and halloumi together, dressed in the tangy oregano vinaigrette, you’ll be glad the romaine is there. I could honestly eat this salad for dinner every night. I’ll usually serve it with some grilled shrimp skewers or avocado toast to round out the meal. It is so good and I can’t wait for you to try it. Enjoy!

Greek Panzanella Salad w/ Fresh Oregano Vinaigrette

Crusty bread, pan-fried halloumi cheese, fresh garden herbs and veggies

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Prep Time 30 mins

Cook Time 0 mins

Total Time 30 mins

Course Salad

Cuisine Mediterranean

Servings 4

Ingredients

  

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The Salad

• 3 hearts of romaine lettuce washed and chopped
• 2 cups cherry tomatoes halved
• 1 cucumber sliced and cut into quarters
• 8 oz. halloumi cheese
• 1/2 loaf of ciabatta or Italian bread cubed

The Dressing

• 1/4 cup red wine vinegar
• 2 Tbsp. Dijon mustard
• 2/3 cup extra virgin olive oil
• 2/3 Tbsp. fresh oregano minced

Instructions

 

• Heat a frying pan over medium heat, or set grill to 400 degrees. Slice the Halloumi lengthwise and place directly in pan or on grill. Cook until browned, then flip and cook until both sides are browned. Remove from pan or grill and set aside.
• Toss the bread cubes in olive oil until lightly coated. Season generously with salt and pepper. Add to the pan and cook until golden brown and toasted, tossing frequently. Remove from pan and set aside.
• Make the dressing: Whisk vinegar and mustard together. Whisking constantly, slowing pour in the oil until well combined. Whisk in the oregano.
• Arrange lettuce among 4 dinner plates. Add remaining ingredients and pour dressing over top.

Keyword entree salad, healthy, salad, vegetarian

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