Description
This Greek-Style Bread Salad is a delightful blend of textures and flavors, featuring crusty bread, juicy tomatoes, tangy olives, and creamy feta. Ideal for a healthy meal or a refreshing side dish, it’s simple to make and bursting with fresh ingredients.
Ingredients
Scale
- ½ day-old baguette or crusty italian bread, cut into 1-inch cubes (about 4 cups)
- 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
- 8 ounces roasted red peppers, slivered (about 1 ½ red bell peppers)
- 3.5 ounces capers, drained (about ⅓ cup)
- 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 Kalamata olives. Toss lightly to combine.
- In a jar, mix together the olive oil, red wine vinegar, Italian seasoning, pressed garlic, kosher salt, and black pepper. Shake well to combine, then pour over the salad mixture and toss gently.
- Refrigerate the salad for about 1 hour to allow the flavors to meld. Prior to serving, toss again, drizzle with additional olive oil, and top with fresh basil and feta cheese.
Notes
For best flavor, let the salad sit in the fridge for at least an hour before serving.
Feel free to customize with additional vegetables or herbs based on your preference.
This salad can be enjoyed as a light meal or as a side dish for grilled meats.
Nutrition
- Serving Size: 1 serving
- Calories: 267
- Sugar: 4g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 8mg