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Greek Style Panzanella Salad with Chimichurri

We can't get enough of the ever-crunchy ciabatta bread with Herby Chimichurri in this dish. Tossed with fresh tomatoes, herbs, and briny olives, this salad has it all!

Chef Tip: This might sound like an extra step, but we recommend draining your tomatoes so the salad doesn't get too watery. Have stale bread? Now is the time to get some use out of it!


  • 5-6 mixed heirloom tomatoes, cut into bite-sized pieces

  • Salt

  • 1 large cucumber, cut into bite-sized chunks, and salted

  • ½ loaf of ciabatta or any stale bread, cut into croutons

  • Haven’s Kitchen Herby Chimichurri

  • Olive oil

  • 1 small red onion, sliced

  • ½ cup crushed assorted olives

  • ½ cup crumbled feta

  • ½ bunch parsley, chopped

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Preheat your oven to 400F


Place chopped tomatoes in a colander set over a bowl and season with a generous pinch of salt. Toss to coat. Set it aside to drain, tossing occasionally. Drain for a minimum of 15 minutes


Meanwhile, in a medium bowl, toss the bread with ½ a pouch of the chimichurri and a glug of oil. Place it on a parchment-lined sheet tray and toast for 7-8 minutes until crispy but not browned


Prepare the vinaigrette by whisking the drained tomato juices and another ¼ pouch of the Chimichurri. Add in the marinated tomatoes, cucumber, onion slices, and bread until it is well coated in the vinaigrette


Garnish with feta, olives, and chopped parsley. Serve immediately

Herby Chimichurri

Traditionally spooned over grilled meats, this peppy South American sauce is packed with fresh parsley and fragrant oregano. Drizzle it on…

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1 Term found in this Recipe


Many of our recipes also call for a glug of oil, often when heating oil in a pan or lightly dressing vegetables before roasting. We don’t expect you to pull out a measuring spoon every time you go to cook (but if you want to, that’s ok!) so we estimate a glug is about 2 tablespoons worth of oil.


To marinate is to impart a mixture of flavors into an ingredient, and can sometimes require a bit of time. While we usually don’t ask you to do this for too long, it can really help with tenderizing and flavoring tougher cuts of meat, or seasoning more neutral ingredients like tofu.

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