Mediterranean Panzanella Salad

Consider this the distant cousin of traditional panzanella salad that, dare I say, might be even better? This Mediterranean Panzanella Salad takes the classic concept and brings in the fresh, briny flavors of the Mediterranean with a bit of Middle Eastern flair. With olives, feta, za’atar, and… dare I say the best part, pita bread, this fun twist is sure to become a fan favorite. This one is great for beginners, It’s wildly easy to make but special and delicious enough to wow a crowd.

What You’ll Need For Panzanella SalaD

• Pita Bread – Ah the star of the show! You are looking for thick pita bread. Not the thin pita pocket, not the flat bread (although this can work in a pinch) but the chewy thick pita. These are going to be harder to come by but not impossible. My favorite is Angel Bakeries sold at Whole Foods, but I have seen this type of pita (see image below) at a few main stream supermarkets.
• Olives – This recipe calls for 2 types of pre-pitted olives:
  • Kalamata – Bold & deeply briny.
  • Castelvetrano – Firm, meaty, and buttery. These are your light green round olives, not to be confused with the medium-deeper green stuffed olives. Castelvetrano bring a nice mild flavor.
• Cherry Tomatoes – If you’re making this from summer through late September, I recommend using juicy cherry tomatoes. While this panzanella screams summer, you can enjoy it year-round. If you’re making it outside of tomato season, grape tomatoes are a great substitute.
• Red Onion
• Feta – Whole block, not crumbles.
• Cilantro
• Mint
• Za’atar – There are a few za’atar varieties out there, but you are looking for the Lebanese version or a super fine ‘powdery’ variety. It should look like a green to reddish-green powder with no large, whole leaves + sesame seeds. 
• Olive Oil – Choose a good olive oil or extra virgin olive oil. Something with flavor, but won’t overpower the dressing. At the end of the day we still want to taste the tomatoes, herbs, and feta, so find a middle ground olive oil to tie it together.
• Champagne Vinegar – Champagne vinegar gives this dish the hint of acidity it needs with a touch of sweetness. If you have a favorite, grab that one. If not, I recommend Brightland. What you don’t want to do is use distilled white vinegar or apple cider vinegar, as their flavors will be too overpowering and take away from the overall flavor of the dish.

Tools Needed

• Grill – The pita bread is grilled for two reasons: A. to dry it out, and B. to add a nice charred flavor to the salad. Is it 1000% necessary? No. If you don’t want to fire up the grill, my second option is to carefully toast it over a gas stove, flipping it several times using tongs. If that’s too much, you can also pop it in a 400°F oven for a few minutes to toast it and dry it out.

How To Make Panzanella Salad

1. Grill the Pita – Preheat the grill to 450°F. Once hot, place the pita bread directly on the clean grill grates. Grill for 2–3 minutes on each side, or until lightly charred (char = flavor). You’re looking for the pita to be hard on the outside, that way it soaks up the simple dressing while holds up. Remove from the grill and let the pita cool for a few minutes before cutting it into large, bite-sized pieces.

2. Prepare, Combine + Dress – In a large bowl, combine the halved tomatoes, thinly sliced onions, chopped herbs, crumbled feta cheese, roughly chopped olives, and grilled pita bread. Add 1 tbsp of za’atar. Adjust the dressing based on your preferences, but I typically start with a generous drizzle of good olive oil (approximately 2 tsp) and a drizzle of Champagne vinegar (1 tsp). Toss everything together and taste. If it needs more acidity, add another drizzle of vinegar. Add a pinch of salt if needed, but be mindful that the feta and olives already bring a decent amount of salt to the dish.

For best results, let the salad sit for a few minutes before serving. With traditional panzanella, some people recommend letting it sit for hours before enjoying. The best part about using pita is that it doesn’t take nearly as long for the bread to soak up all those delicious juices. Have I eaten it right away? Absolutely. Is it delicious? Also, absolutely. But I typically recommend letting it sit for about 10 minutes before digging in.

Recipe Video

How To Serve Panzanella Salad

This dish SCREAMS summer grilling season. To be honest, I typically enjoy it as is, but if you’re looking for protein-packed dishes that complement the flavors of this Mediterranean Panzanella Salad, try my Oven-Roasted Chicken Shawarma, Grilled Beef Shawarma, or Greek Grilled Chicken Gyro. For a vegetable-forward option, pair it with my Roasted Eggplant.

Frequently Asked Questions

Storing / Reheating

This Mediterranean panzanella salad is best served same day. Leftovers can be stored in an airtight container and placed in the fridge for up to 1 day, after that the tomatoes loose their luster, and the pita bread gets too soggy.