Description
This Greek-Style Bread Salad features crusty bread, vibrant vegetables, and zesty dressing, making it a perfect choice for a refreshing and healthy meal.
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 roasted red peppers, slivered (about 8 ounces)
- ⅓ cup capers, drained (about 3.5 ounces)
- ½ cup pitted kalamata olives, drained
- ⅓ cup crumbled feta cheese
- ½ cup slivered or torn fresh basil leaves
- ⅓ 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 bread, cucumber, cherry tomatoes, red onion, roasted red peppers, capers, and olives. Toss gently to combine.
- In a jar, mix the olive oil, red wine vinegar, Italian seasoning, garlic, salt, and pepper. Shake well to combine and adjust seasoning as needed.
- Pour the dressing over the salad and toss to coat all ingredients evenly. Refrigerate for 1 hour to allow flavors to meld.
- Before serving, toss the salad again, drizzle with additional olive oil, and top with basil leaves and crumbled feta cheese.
Notes
For best flavor, allow the salad to sit in the refrigerator for at least an hour before serving.
Feel free to add or substitute other vegetables according to your preference.
This salad can be enjoyed as a side dish or a light main course.
Nutrition
- Serving Size: 1 serving
- Calories: 235
- Sugar: 3g
- Sodium: 542mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg