 | | Directions |
- Heat 3 tablespoons of olive oil in a large skillet. Add the cubed bread, sprinkle lightly with salt, and cook over medium-low to medium heat until nicely browned (5 to 10 minutes), tossing frequently. If needed, add more oil while browning.
- In a large bowl, combine the peppers, cucumber, tomates, and onion. Toss gently to combine.
- Combine all the vinaigrette ingredients, except for the olive oil, in a bowl and whisk together.
- While continuing to whisk, add the olive oil; whisk until the oil is mixing in completely.
- Pour the vinaigrette over the vegetables. Add the cheese, olives, and bread crumbs; toss gently until everything is lightly coated with the vinaigrette.
- Allow the salad to set at room temperature for 30 minutes before serving, allowing flavors to blend together.
- Serve at room temperature.
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Prep Time: 45 minutes
Cook Time: 15 minutes
Servings: 6
|  | | Ingredients | | - | | 3 tablespoons olive oil (may need extra) |
| - | | 1 loaf French bread - cut into 1-inch cubes (approx. 6 cups) |
| - | | Kosher salt |
| - | | 1 red bell pepper |
| - | | 1 yellow bell pepper |
| - | | 1 cucumber - seeded, cut in 1/4-inch slices (do not peel) |
| - | | 1 pint cherry tomatoes (or grape tomatoes) |
| - | | 1/2 red onion - sliced thin |
| - | | 8 ounces feta cheese - cut into 1/2-inch cubes |
| - | | 1/2 cup kalamata olives - pitted |
| - | | VINAIGRETTE: |
| - | | 2 cloves garlic - minced |
| - | | 1 teaspoon dried oregano |
| - | | 1/2 teaspoon Dijon mustard |
| - | | 1/4 cup red wine vinegar |
| - | | 1 teaspoon salt |
| - | | 1/2 teaspoon black pepper - fresh ground |
| - | | 1/2 cup olive oil |
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