From Aunt Laura Carruth– Whenever I show up somewhere with this salad everyone wants the recipe.
Olive oil
1 small French bread cut into 1-inch cubes
Kosher salt
1 English cucumber, unpeeled, seeded, and cubed
1 red bell pepper, large diced
1 yellow bell pepper, large diced
1 pint cherry or grape tomatoes, halved (i just threw in a handful or two)
1/2 red onion, sliced in half rounds(i used like 1/4 of an onion)
1/2 pound feta cheese, cut in 1/2-inch cubes (i didn’t use that much,
i just got the already crumbled in a little container)
1/2 cup calamata olives, pitted
For the vinaigrette:
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon Dijon mustard
1/4 cup good red wine vinegar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup olive oil
Directions
Heat 3 tablespoons olive oil in a large saute pan. Add the bread cubes
and sprinkle with salt; cook over low to medium heat, tossing
frequently, for 5 to 10 minutes, until nicely browned. Add more olive
oil as needed.
Place the cucumber, red pepper, yellow pepper, tomatoes and red onion
in a large bowl.
For the vinaigrette, whisk together the garlic, oregano, mustard,
vinegar, 1 teaspoon salt and the pepper in a small bowl. While still
whisking, add the olive oil and make an emulsion. (i just put mine in
the blender) Pour the vinaigrette over the vegetables. Add the feta,
olives and bread cubes and mix together lightly. Set aside for 30
minutes for the flavors to blend. Serve at room temperature.