Ingredients
Scale
Salad
- 3 T EVOO
- 1 baguette cut into 1-inch cubes
- 2 large tomatoes (cut into 1-inch cubes)
- 1 cucumber (peeled, seeded, and sliced into 1-inch cubes)
- 1 red bell pepper (seeded and cut into 1-inch cubes)
- 1 yellow bell pepper (seeded and cut into 1-inch cubes)
- 1/2 red onion (thinly sliced)
- 1/2 c basil leaves (julienned)
- 8 oz feta cheese cut into 1/2-inch cubes
- salt and pepper throughout
Vinaigrette
- 1/2 c EVOO
- 3 T red wine vinegar
- 1 clove minced garlic
- 1 t Dijon mustard
- salt and pepper throughout
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- In a large bowl, toss the bread cubes, EVOO, salt and pepper and arrange on a baking sheet. Cook in the oven until nicely browned on both sides, approximately 5-7 minutes.
- In a small bowl, whisk all the vinaigrette ingredients together.
- In a large salad bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, and basil.
- Add the bread cubes and toss with the vinaigrette.
- Add the feta and season with salt and pepper. Let the salad sit for 20-30 minutes to allow the bread and vegetables to absorb the vinaigrette before serving. Serves 6-8.
- Category: Insalata