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There is something so satisfying about a salad that feels hearty without being heavy, and this Greek Bread Salad hits that sweet spot perfectly. It is bright, colorful, full of texture, and honestly one of those dishes that tastes like summer in a bowl. If you have some stale bread hanging around and a handful of fresh produce, you are already halfway there.
What I love most is how the whole thing comes together with almost zero fuss. The bread soaks up all that lemony olive oil, the tomatoes bring their juicy sweetness, the herbs keep everything fresh, and the feta ties it all together. It is the kind of recipe you make once and immediately file under dependable favorites, especially when you want something easy that still feels a little special. Pour a chilled glass of Sauvignon Blanc or Pinot Gris and enjoy the freshest tasting meal you will make all week.
What Makes a Greek Bread Salad Different
Greek bread salad takes everything you love about a classic Greek salad and gives it a heartier, rustic twist. Instead of serving the veggies on their own, the bread becomes part of the experience, soaking up the olive oil, lemon juice, and tomato juices in a way that turns every bite into something bright and flavorful. The texture is what really sets it apart. You get the crunch from the cucumbers, the juiciness from the tomatoes, and those soft, savory pieces of bread that hold all the seasoning. It is simple, fresh, and the kind of dish that always feels right in the middle of summer.
Choosing the Right Bread
The bread sets the tone for the entire salad, so picking the right loaf will give you the perfect mix of chew, crisp edges, and hearty flavor. Day old bread is ideal since it holds up to the lemony olive oil mix without turning mushy.
Great bread options for Greek Bread Salad include:
- Country levain for its sturdy crumb and tangy flavor
- Rustic sourdough for a slightly chewy texture that soaks up dressing beautifully
- Ciabatta for its airy pockets and crisp crust
- Whole wheat artisan loaves for extra nuttiness and depth
Greek Bread Salad
Recipe Type:
Salad
Prep Time:
45 minutes
Servings:
3
Ingredients
- 5 C. (about 4 oz.) cubed stale country bread such as levain
- 1⁄3 C. extra-virgin olive oil
- 2 Tbsp. freshly squeezed lemon juice
- 12 oz. colorful heirloom tomatoes, seeded and coarsely chopped
- 1 small cucumber (6 oz.), peeled, seeded, and cut into 1⁄2” dice
- 3⁄4 C. (4 oz.) crumbled feta cheese
- 1⁄3 C. pitted green olives, chopped
- 1⁄3 C. diced red onion
- 2 Tbsp. capers, drained and rinsed
- 2 Tbsp. minced fresh lemon or regular thyme
- 2 Tbsp. minced fresh flat-leaf parsley
- 1 Tbsp. minced fresh chives
- 1 Tbsp. minced fresh basil
- 2 tsp. minced fresh oregano
- kosher salt and freshly ground black pepper
Instructions
- Put the bread in a large bowl.
- In a small bowl, whisk the olive oil and lemon juice together.
- Pour over the bread and toss to coat well. Stir in all the remaining ingredients, reserving a small portion of the feta and herbs to use as garnish.
- Let stand for 30 minutes to let the flavors meld.
- Divide among 6 small bowls and garnish with the reserved feta and herbs.
Ingredient Swaps That Still Taste Delicious
One of the best parts about this salad is how flexible it is—you can swap a few ingredients and still end up with something amazing. Here are some simple swaps to mix things up:
- Olives: Kalamata or Castelvetrano instead of green olives
- Cheese: Goat cheese in place of feta for a tangy twist
- Vegetables: Roasted peppers, artichoke hearts, or chickpeas for added texture
- Herbs: Dill or mint can replace some of the thyme and parsley for a fresh flavor change
- Bread: Try a sourdough or ciabatta for slightly different texture and flavor
These little adjustments let you customize the salad for whatever you have on hand or your guests’ tastes, all while keeping that bright Mediterranean vibe.
Pairing Wine with Greek Bread Salad
Greek bread salad is bright, zesty, and full of fresh herbs, so it pairs beautifully with wines that have crisp acidity and a touch of fruitiness. A Kendall-Jackson Sauvignon Blanc is a natural choice here, bringing citrus notes that echo the lemon juice in the dressing while keeping the palate feeling fresh. If you want to mix things up, a light, unoaked Chardonnay can complement the feta and olives without overpowering them, while a Pinot Noir with soft red fruit and subtle earthiness adds a fun twist for those who prefer red. The goal is to choose wines that enhance the salad’s flavors without stealing the spotlight, making every bite and sip feel perfectly balanced.
More Delicious Salad Recipes You’ll Love
If you enjoyed this Greek bread salad, we’ve got plenty more vibrant and flavorful salads to try. Each one brings its own unique twist to fresh ingredients and bold flavors, perfect for easy weeknight meals or entertaining guests.
FAQs
Can I make this salad ahead of time?
Absolutely! You can prep all the ingredients and toss the bread with olive oil and lemon juice a few hours ahead. Just wait to add the fresh herbs and garnish until right before serving so everything stays vibrant and fresh.
Can I use fresh bread instead of stale bread?
Yes, but slightly stale bread soaks up the dressing without getting too mushy. If all you have is fresh bread, lightly toast it in the oven for 5–10 minutes to give it a bit of dryness and crunch.
What if I don’t have all the herbs listed?
No worries. Use what you have—parsley, basil, thyme, or oregano work beautifully on their own. You can also experiment with mint or dill for a unique twist.
Can I swap the feta for another cheese?
Goat cheese or ricotta salata are excellent substitutes. They’ll give the salad a creamy, tangy element without overpowering the veggies.
Can I make this salad vegan?
Yes! Simply leave out the cheese or replace it with a plant-based alternative. The salad will still be bursting with Mediterranean flavor.
