Greek Kale Panzanella Salad

Kale Panzanella Greek Salad

A super delicious springtime dinner salad that will be sure to please all. A little prep work is needed, but it’s definitely worth it. This will likely become a family favorite.

[recipe servings=6 as a side time=1 Hour difficulty=Easy]


1 Pound Tomatoes on the Vine, Cut into ½-Inch Wedges

2 Teaspoons Kosher Salt, plus more to taste

8 Ounce Rustic Baguette or Sourdough Loaf, Torn
into Rough ½-Inch Cubes

2 Tablespoons +¼ Cup Olive Oil

1 Lemon, Juiced

1 Teaspoon Dijon Mustard

1 Garlic Clove, Minced

Cracked Black Pepper

1 Large Bunch Curly Kale, Destemmed and Torn
into Bite-Sized Pieces

½ Red Onion, Diced

½ Cup Crumbled Feta Cheese

Fresh Oregano, Minced, for Garnish



  1. Preheat the
    oven to 350°F.
  2. Place
    tomatoes in a colander set over a bowl to catch juices. Sprinkle the
    tomatoes with 2 teaspoons kosher salt, toss, and let sit for 15-30
  3. Spread the
    torn bread out on a baking sheet, toss with 2 tablespoons olive oil and a
    big pinch of salt. Toast for 15-20 minutes, until crisp but not colored.
  4. When the
    tomatoes have drained for at least 15 minutes, remove the colander from
    the bowl. Whisk the remaining ¼ cup olive oil, lemon juice, mustard,
    garlic, ½ teaspoon salt, and several cracks of black pepper into the
    tomato juice in the bowl. Taste and adjust seasoning with salt, pepper,
  5. In a large
    serving bowl, toss together the toasted bread, tomatoes, kale, and red
    onion. Drizzle with the dressing and toss to coat fully. Let this mixture
    sit for 30 minutes, tossing occasionally. Toss the salad with feta and
    fresh oregano just before serving.



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