Description
This Greek-Style Bread Salad is truly special, combining savory flavors of fresh vegetables, tangy feta, and hearty bread. It’s perfect for a healthy, satisfying meal that’s easy to prepare and full of Mediterranean goodness.
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
- 1 ½ red bell peppers, slivered
- ⅓ cup 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 bread, cucumber, cherry tomatoes, red onion, roasted red peppers, capers, and Kalamata olives. Toss lightly to mix.
- In a jar, combine the olive oil, red wine vinegar, Italian seasoning, pressed garlic, kosher salt, and black pepper. Shake well to mix, then pour over the salad ingredients. Toss to coat all ingredients evenly.
- Refrigerate the salad for at least 1 hour to meld the flavors. Before serving, give it a gentle toss, add a little more olive oil if desired, and top with fresh basil and crumbled feta.
Notes
For best flavor, allow the salad to chill for at least one hour before serving.
Feel free to add more veggies or proteins like grilled chicken for a heartier meal.
Can be stored in the fridge for up to 2 days; the flavors improve over time.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 500mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 15mg