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  • Author: Kara and Marni Powers
  • Yield: 8 servings 1x




  • 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


  • 1/2 c EVOO
  • 3 T red wine vinegar
  • 1 clove minced garlic
  • 1 t Dijon mustard
  • salt and pepper throughout


  1. Preheat oven to 375 degrees Fahrenheit.
  2. 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.
  3. In a small bowl, whisk all the vinaigrette ingredients together.
  4. In a large salad bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, and basil.
  5. Add the bread cubes and toss with the vinaigrette.
  6. 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
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