6 cups (1 inch cubes) French bread, fresh or day old (for firehouse speed buy pre-made croutons)
Kosher salt
1 yellow bell pepper, large-diced
1 red bell pepper, large-diced
1 hot house cucumber (unpeeled)
1 pint cherry tomatoes, halved
8 oz. crumpled feta cheese
1/2 cup of Calamata olives, pitted
1/2 small red onion, sliced in half rounds
For the vinaigrette dressing:
2 cloves of garlic, minced
1 tsp. dried oregano
1/2 tsp. Dijon mustard
1/4 cup red wine vinegar
1/2 cup of Olive Oil
1/2 tsp. fresh ground black pepper
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To make your own croutons:
Heat 3 tbsp. of Olive Oil in a large sauté pan. Add the bread and sprinkle with salt; cook over low medium heat, tossing frequently, for 5-10 minutes, until nicely browned.
Meanwhile, cut the cucumber in half lengthwise and scoop out the seeds with a small spoon. Discard the seeds and slice the cucumber 1/4 inch thick and place in a large bowl. Add the bell peppers,tomatoes and onion.
Next make the vinaigrette: Place vinegar,mustard,oregano and garlic into a small bowl and whisk together. While whisking constantly, slowly pour the Olive Oil in to make an emulsion. Add 1 tsp. of salt and pepper to taste.
Add the olives, feta and cooked bread crumbs to the bowl with the salad and add the vinaigrette and toss lightly.
Set aside for 30 minutes for the flavors to blend. Serve at room temp.
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