Description
A vibrant Italian bread salad tossed with fresh vegetables, tangy feta, briny olives, and a zesty lemon-garlic vinaigrette—perfect for summer gatherings.
Ingredients
- 1 small French bread (about 5 cups), cubed
- 3 tablespoons olive oil
- Salt and pepper, to taste
- Salad:
- 1 cucumber, sliced
- 1 pint grape tomatoes, halved
- ½ red onion, sliced
- ½ pound feta, cubed
- ½ cup Kalamata olives, pitted
- ¼ cup green onions, chopped
- ⅓ cup radishes, sliced
- Vinaigrette:
- 2 garlic cloves, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ⅓ cup olive oil
- ¼ cup lemon juice
Instructions
- Preheat oven to 400°F (200°C).
- Toss bread cubes with olive oil, salt, and pepper. Spread on a baking sheet and bake for 8–10 minutes, tossing halfway, until golden and crisp.
- In a large bowl, combine cucumber, tomatoes, radishes, green onions, red onion, feta, and olives.
- Add the toasted bread to the bowl.
- In a small bowl, whisk together garlic, salt, pepper, olive oil, and lemon juice until emulsified.
- Pour the vinaigrette over the salad and toss gently.
- Let the salad rest for 20–30 minutes before serving to allow flavors to meld.
Notes
- Use day-old bread for the best texture.
- For extra flavor, grill the bread cubes before adding them to the salad.
- Can be made ahead—just add the bread shortly before serving to maintain crunch.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad, Side Dish
- Method: No-Cook, Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4g
- Sodium: 650mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 25mg
