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.

  • Servings: 6 as a side
  • Difficulty: Easy
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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 minutes.
  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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