Description
This Greek-Style Bread Salad offers vibrant flavors from fresh ingredients like tomatoes, cucumbers, and feta. It’s a delightful choice for a quick meal or healthy side dish, beautifully combining textures and tastes in every bite.
Ingredients
Scale
- 4 cups day-old 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 the bread, cucumber, tomatoes, red onion, roasted red peppers, capers, and olives. Toss gently to mix.
- In a jar, whisk together the olive oil, red wine vinegar, Italian seasoning, garlic, salt, and pepper. Shake well to combine.
- Pour the dressing over the salad and toss to coat the ingredients thoroughly.
- Refrigerate the salad for 1 hour to let the flavors meld.
- Before serving, toss again, drizzle with more olive oil, and top with basil leaves and feta cheese.
Notes
Using day-old bread provides the best texture for this salad.
Feel free to customize the veggies based on your preference or what you have on hand.
Nutrition
- Serving Size: 1 serving
- Calories: 270
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg