Description
This Greek-Style Bread Salad is bursting with flavor from fresh ingredients like cucumbers, tomatoes, olives, and a delicious olive oil dressing, perfect for a quick, healthy meal.
Ingredients
Scale
- 4 cups 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
- 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 4 cups of cubed bread, 1 seeded and sliced cucumber, 1 ½ pounds of quartered cherry tomatoes, ¼ sliced red onion, 8 ounces of slivered roasted red peppers, ⅓ cup of drained capers, and ½ cup of pitted olives. Toss gently.
- Prepare the dressing by adding ⅓ cup olive oil, 2 tablespoons red wine vinegar, 1 ½ teaspoons Italian seasoning, 1 pressed garlic clove, ½ teaspoon kosher salt, and ½ teaspoon black pepper to a jar with a lid. Shake well until combined, then pour over the salad and toss to coat.
- Refrigerate the salad for 1 hour to allow the flavors to meld. Just before serving, toss the salad again, drizzle with extra olive oil, and top with ½ cup of fresh basil and ⅓ cup of feta cheese.
Notes
For a crunchier texture, use day-old bread instead of fresh bread.
Feel free to customize the vegetables based on your preferences or what you have on hand.
This salad can be made in advance and served chilled.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 650mg
- Fat: 21g
- Saturated Fat: 5g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg