Description
Greek-Style Bread Salad offers a delightful mix of crunchy bread, fresh veggies, and tangy feta cheese. It’s easy to prepare and perfect for a light lunch or side dish.
Ingredients
Scale
- 4 cups day-old baguette or crusty Italian bread, cut into 1-inch cubes
- 1 English cucumber, seeded and cut into ½-inch chunks
- 1 ½ pounds cherry tomatoes or medium Campari tomatoes, halved or quartered
- ¼ red onion, thinly sliced
- 1 ½ red bell peppers, slivered (about 8 ounces roasted red peppers)
- â…“ cup capers, drained (about 3.5 ounces)
- ½ cup pitted Kalamata olives, drained
- â…“ cup crumbled feta cheese
- ½ cup slivered or torn fresh basil leaves
- â…“ cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 ½ teaspoons Italian seasoning
- 1 garlic clove, pressed
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Instructions
- In a large bowl, combine the cubed baguette, cucumber, cherry tomatoes, red onion, roasted red peppers, capers, and Kalamata olives, and toss them gently.
- In a jar, mix the olive oil, red wine vinegar, Italian seasoning, pressed garlic, kosher salt, and black pepper. Secure the lid and shake until well combined. Adjust seasoning if necessary.
- Pour the dressing over the salad ingredients and toss to coat well. Refrigerate for at least 1 hour to allow flavors to meld.
- Before serving, toss the salad again, drizzle with additional olive oil, and top with chopped basil and crumbled feta.
Notes
Using stale bread is key for optimal texture and flavor.
Feel free to customize the salad by adding more vegetables like bell peppers or radishes.
This salad can be served immediately or made a few hours ahead for better flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 3g
- Sodium: 520mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 15mg