Name: Greek Panzanella Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 lb chicken breasts (cubed); 1/2 teaspoon garlic powder; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1 tablespoon olive oil; 4 medium tomatoes (sliced into wedges); 1 English cucumber (sliced in half-moons); 1/2 small red onion (sliced); 1/4 cup chopped basil; 1 cup croutons; 1/4 cup feta cheese crumbles; 1/2 cup Dijon Vinaigrette

Recipe

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An epic Greek Panzanela salad with croutons loaded with fresh veggies, protein, and a delicious Dijon dressing.

Turn summer vegetables into one unforgettable meal with this fresh Greek Panzanella salad recipe.

close up of a bowl of panzanella salad with cucumber, tomato and crumbled cheese

Panzanella Salad with Chicken

This chopped Panzanella salad has been a favorite summer salad in my house for years. It's a mouthwatering combination of fresh ingredients tossed with juicy-cooked chicken, homemade vinaigrette and croutons that soak up all the tomato juices and vinaigrette. So good!

Ingredients

The veggies in this salad are ripe tomatoes, English cucumber (crisper and sweeter than regular, but any variety works), and red onion. I like to include chicken and feta cheese to make this salad more satiating. For seasoning, you’ll need garlic powder, salt, pepper, fresh basil, and olive oil. Finally, I add croutons (you can toast old bread instead) and Dijon vinaigrette for ultimate deliciousness.

How to Make Greek Panzanella Salad

Here’s how to pull off this recipe in less than 20 minutes, plus a quick video below to cook together:

Chop the veggies.
On a large cutting board, chop the tomatoes, cucumber, red onion, and basil. Add them to a large bowl and set them aside.
Pan-seared the chicken.
Cube and season the chicken breasts. In a large skillet, pan-sear the chicken pieces for 7 minutes until they reach an internal temperature of 165F.
Toss is all together.
Once the chicken is cooked, add the pieces to the veggies, top with feta cheese, drizzle with the vinaigrette, and give it a good toss.

a bowl of panzanella salad with cucumber, tomato and crumbled cheese, and some tomatoes on the back

Laura’s Favorite Add-Ins

If you want to make this Greek Panzanella salad heartier, add one of these ingredients. They’ll also boost the amount of protein while matching its fresh vibes and flavor:

15 oz can chickpeas: a great source of protein with a nutty flavor that goes great with this salad’s ingredients.
15oz can Cannellini beans: also known as white beans, are super tender and popular in many Mediterranean dishes.
1 cup cooked brown lentils: super hearty and easy to toss into a salad. Just one cup adds 18 grams of protein and 16 grams of fiber.
8oz sliced Salami: this aged Italian deli cut would go perfectly with the tomatoes and croutons.
1lb grilled or cooked shrimp: plump, tender shrimp are quickly cooked on the stove-top or grill.

This salad pairs great with one of the healthy side dishes: grilled veggie kabobs, bacon spinach frittata, zucchini mini quiches, or roasted asparagus.

Always See My Recipes In Google

Greek Panzanella Salad

a bowl of panzanella salad with cucumber, tomato and crumbled cheese

Servings: 4

Prep Time: 10

Cook Time: 10

Total Time: 20

An epic Greek Panzanela salad with croutons loaded with fresh veggies, protein, and a delicious Dijon dressing.

5 from 45 votes

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Watch how it’s made:

Ingredients

1 lb chicken breasts, cubed
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon pepper
1 tablespoon olive oil
4 medium tomatoes, sliced into wedges
1 English cucumber, sliced in half-moons
½ small red onion, sliced
¼ cup chopped basil
1 cup croutons
¼ cup feta cheese crumbles
½ cup Dijon Vinaigrette

Instructions

Cook the chicken:

Pat dry chicken breast cubes and season with garlic powder, salt, and pepper.
In a large pan, heat up oil and add the chicken pieces. Cook, stirring throughout, for about 7 to 9 minutes, until the chicken pieces are done and have reached an internal temperature of 165F. Turn off the heat, and remove the chicken from the pan onto a plate.

Assemble the salad:

In a large bowl, place tomatoes, cucumber, red onion, cooked chicken pieces, chopped basil, and croutons. Sprinkle feta cheese over the top. Pour vinaigrette and toss to combine. Serve immediately.

Notes

Two other dressings that pair great with this salad are my Balsamic Vinaigrette recipe and the Citrus Vinaigrette.
You'll notice I cubed and toasted day-old bread in the video. Traditionally, this is what Panzanella is made with, but I find prepared croutons work just as well and shave off 10 minutes from the recipe.