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Greek Panzanella Recipe (Gluten Free) | with Theo Michaels

Panzanella is a humble salad that ideally uses hardened, old bread that is able to soak up all of the delicious juices oozing from the other ingredients. In this Greek-inspired, gluten-free recipe, the bread soaks up juice from the delicious fresh vine tomatoes, sweet watermelon and extra-virgin olive oil. Incredibly hearty and delicious while still healthy, make this dish ahead of time as it always tastes better the day after you’ve made it!

Ingredients (serves 4):

Small gluten-free loaf (400g)

400g on-the-vine tomatoes

300g watermelon flesh

½ red onion

200g feta cheese

1 generous pinch Greek oregano

1 small bunch of fresh mint

Cider vinegar (a few glugs or around 60ml)

Extra virgin olive oil (a few glugs or around 100ml)




  1. Prepare the ingredients by ripping the bread into chunks, dicing the watermelon and tomatoes into bite-size pieces and finely slicing the red onion.
  2. Combine the above ingredients in a bowl. Be sure to include any juices from the tomatoes and watermelon. Gently mix.
  3. Pour the olive oil and vinegar over the mixture. Season with oregano, salt and pepper. Scatter roughly chopped mint over the top.
  4. Leave all the ingredients together for a few minutes (or overnight if possible) to allow the hard bread to soak up the juices.
  5. Finally, crumble in large chunks of feta (it will break up as you mix it). Gently toss the salad and serve in a clean bowl.

Nutrition (per serving):

Calories 518

Total Fat 23,5g

Total Carbohydrate 57g

Protein 21g

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This recipe was created by Theo Michaels for David Lloyd Clubs.

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Greek Panzanella Recipe (Gluten Free) | with Theo Michaels
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