This week I’ve been focused on no‑cook or minimal‑cook meals. Call it summer downtime or a temporary adoption of my husband’s relaxed vacation routine, but the stove has seen very little action.
In the midst of that lazy stretch I had a simple realization: what could be less work than a salad?
Salads are quick to assemble any night of the week. But when a salad features big chunks of crusty bread as a main ingredient, it becomes something else entirely. That, my friends, is panzanella.
The name sounds a bit fancy, but don’t be intimidated — this is an easy, approachable dish that comes together quickly.
Ingredients (Serves 4–5 as a side, 2–3 as a main)
For the Salad:
½ English cucumber, chopped
1½ cups tomatoes, diced
¾ cup black olives, sliced
1 shallot, thinly sliced
½ cup feta, crumbled
1½ cups croutons
1 teaspoon fresh basil, chopped (optional)
1 teaspoon fresh parsley, chopped (optional)
For the Dressing:
Juice of 1 lemon (about 1 tablespoon)
1 teaspoon balsamic vinegar
3 tablespoons olive oil
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon black pepper
Note: Pre‑sliced canned black olives and good store‑bought croutons save time without sacrificing flavor.
Start by combining the chopped cucumber, diced tomatoes, sliced olives, thinly sliced shallot, and crumbled feta in a large bowl.
I recommend holding off on adding the dressing, croutons, and fresh herbs until just before serving. Once tossed with dressing, the croutons will soften — which is part of panzanella’s charm — but if you want some textural contrast, add them at the last minute. Keep the vegetables and dressing chilled until you’re ready.
Whisk the lemon juice, balsamic vinegar, olive oil, dried oregano, salt, and pepper together in a small bowl. Taste and adjust seasoning if needed. The dressing is bright and simple, designed to highlight the fresh vegetables and salty feta.
When you’re ready to serve, toss the vegetables, dressing, fresh herbs if using, and croutons together in a large bowl. Serve immediately for the best texture. Leftover components — vegetables, dressing, and croutons kept separate — will keep in the refrigerator for a day or two, but once combined the salad is best eaten right away.
