Description
This Greek-Style Bread Salad features day-old bread combined with vibrant veggies and tangy feta. It’s a refreshing and satisfying dish, making it ideal for quick meals or gatherings.
Ingredients
Scale
- 4 cups day-old baguette, cut into 1-inch cubes
- 1 english cucumber, seeded and cut into ½-inch chunks
- 1 ½ pounds cherry tomatoes, halved or quartered
- ¼ red onion, thinly sliced
- 8 ounces roasted red peppers, slivered
- 3.5 ounces capers, drained
- 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, cucumber, cherry tomatoes, red onion, roasted red peppers, capers, and olives. Toss lightly to mix.
- In a jar with a lid, combine the olive oil, red wine vinegar, Italian seasoning, pressed garlic, kosher salt, and black pepper. Shake well and adjust seasoning if necessary.
- Pour the dressing over the salad and gently toss to coat all ingredients.
- Refrigerate for about 1 hour to allow flavors to meld. Before serving, toss the salad again, drizzle with more olive oil, and top with the fresh basil and crumbled feta.
Notes
Use good quality bread for the best texture and flavor.
Feel free to add other vegetables or proteins to fit your preferences.
This salad is best served fresh but can be kept for a day in the fridge.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 10mg