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Mediterranean mash-up salad

This Mediterranean mash-up takes the components of a classic Greek salad and punctuates them with the brininess of anchovies, the lusciousness of avocado, and the crispy crunch of torn croutons—all gems of Tuscany’s panzanella salad. Enjoy it as an opener or a summertime entree. This salad is the perfect example of how more is more. 




  • 4 garlic cloves
  • 4 tablespoons olive oil
  • Salt, to season
  • 2 cups roughly torn sourdough bread pieces, about 1 inch


  • 1/2 kalamata olives, pitted
  • 1 1/2 cups cherry tomatoes, stemmed
  • 1 Persian cucumbers, peeled and cut into 1/4-thick inch rounds
  • 1/4 cup red onion, cut into rings
  • 1 avocado, peeled and pitted and cut into 1/2-inch cubes
  • 4 oz feta cheese, crumbled
  • 3 tablespoons olive oil
  • 1 tablespoon sherry vinegar or red wine vinegar
  • 2 tablespoons oregano
  • 16 white anchovies
  • Salt and black pepper, to season



  1. Preheat the oven to 350°F.
  2. Set a saucepan over medium heat. Add the garlic, olive oil, and a couple of pinches of salt.
  3. Let the garlic cook for one minute, then add the bread, turn off the heat, and toss until the bread absorbs all the oil.
  4. Transfer the bread along with all the garlic bits to a sheet pan and bake for about 20 minutes until the croutons are golden brown and crispy. Reserve for salad.


  1. In a large bowl, combine olives, cherry tomatoes, cucumber, avocado, feta cheese, olive oil, sherry or red wine vinegar, oregano, and anchovies. Season with salt.
  2. Add croutons. 
  3. Taste and adjust seasoning if desired. Serve and enjoy!

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