When in Rome, have Panzanella …but when you are in a Greek state of mind, have a Greek Bread Salad.
Greek Bread Salad
Number of Servings: 4
Salad Ingredients:
2 cups of croutons made from sourdough bread*
2 cups of chopped tomatoes
1 English cucumber, seeded, and chopped (medium dice)
1 green pepper, chopped (medium dice)
¼ of a red onion, medium dice
2-3 tablespoons of chopped Kalamata olives
1/3 cup feta cheese, crumbled or cubed
¼ cup each of basil and mint leaves
1 cup of baby arugula
Vinaigrette:
2 cloves of garlic, minced
1 teaspoon (5 mL) Dijon mustard
1 ½ tablespoons (7 mL) red wine vinegar
1 tablespoon (15 mL) chopped fresh oregano, or 1 teaspoon dried
¼ cup (60 mL) Greek olive oil
Kosher or sea salt; freshly ground black pepper
Method:
- *Make croutons: Cut sourdough bread (no crusts) into ¾ inch cubes. Toss with 1-2 tablespoons olive oil, and a sprinkle or two of salt. Bake (3750 F) for 10 minutes, or until toasted and golden. Stir up croutons once or twice while baking. Set aside to cool.
- Place tomatoes, cucumber, green pepper, red onion, and olives in a large salad bowl.
- Make vinaigrette: Mix together garlic, mustard, vinegar and oregano. Whisk in olive oil; season to taste.
- At serving time, Toss salad with the vinaigrette. Add feta cheese, basil, mint, and arugula – fold in.
- Fold in the toasted croutons. Serve immediately. Garnish with extra feta cheese and chopped mint.
Questions and comments are always welcome alex@chilipeppersandpears.com
