Packed with a punch of flavor from tangy feta cheese, assorted olives and fresh basil, this salad is a great way to use farm-fresh tomatoes and basil and day-old crusty French bread!
4 cups (3/4” thick) cubes crusty French bread, 4-6 oz.
1 Tbs. + ¼ cup olive oil
½ tsp. garlic powder
2 Tbs. red wine vinegar
½ tsp. sugar
½ tsp. salt
¼ tsp. cracked pepper
1 cucumber, quartered lengthwise, cut into crosswise into 1”- pieces
1 lb. tomatoes, cherry or whole tomatoes (if whole, cut into bit-sized pieces), about 2 cups
4 oz. feta cheese, coarsely crumbled, 1 cup
1 cup drained, pitted Kalamata olives
2 scallions, diagonally sliced
1/3 cup fresh basil leaves
Preheat oven to 350°F. On jellyroll pan, toss bread cubes with 1 Tbs. oil and ½ tsp. garlic powder. Bake, stirring occasionally, until golden, 3-8 minutes; cool.
In large bowl, combine remaining ¼ cup oil with vinegar, sugar, salt and pepper. Add bread, cucumber, tomatoes, cheese, olives and scallions; toss until coated. Let stand at least 15 minutes before serving. Stir in basil just before serving. Makes 6 servings.