Description
This Greek-Style Bread Salad is bursting with irresistible flavors from fresh vegetables, olives, and feta cheese. It’s quick to prepare and perfect for a healthy meal or light dinner!
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 bread, cucumber, cherry tomatoes, red onion, roasted red peppers, capers, and olives, then toss lightly.
- In a jar with a fitted lid, add olive oil, red wine vinegar, Italian seasoning, pressed garlic, kosher salt, and black pepper. Shake well, taste, and adjust seasoning if necessary. Pour the dressing over the salad and toss to coat.
- Refrigerate for 1 hour to let the flavors meld. Just before serving, toss the salad again, drizzle with extra olive oil, and top with fresh basil and crumbled feta.
Notes
Make this salad ahead of time for the best flavor.
Feel free to substitute ingredients based on your preferences, such as different types of olives or cheeses.
Add grilled chicken or chickpeas for a protein boost.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 15mg