Mediterranean Salad

liz carrier

By
@wrt4chg

Light salad with a great Greek flavor...


pinch tips: How to Wash Fruits & Vegetables


Rating:

Comments:

Method:

Bake

Blue Ribbon Recipe

Notes from the Test Kitchen:
I really love the freshness of Greek Salad and this one sure hits the spot.

Ingredients

2 c
french bread, stale and cubed
1 Tbsp
olive oil
1 c
english cucumber cut in 1/2 inch cubes
1/2 c
red pepper
1/2 c
green onions, finely sliced
4 c
parsley, fresh and chopped
2 medium
tomatoes, diced

DRESSING INGREDIENTS

2 Tbsp
lemon juice
3/4 tsp
salt
1 large
garlic clove, finely chopped
1/2 tsp
pepper, freshly ground
1 tsp
ground cinnamon
1/4 tsp
ground allspice
9 Tbsp
olive oil, extra virgin

Directions Step-By-Step

1
NOTE: After a couple of hours, the croutons will start to absorb the dressing. Some people like this; others (including the reviewer for Toronto Life!) do not. Time the addition of the croutons to suit your taste.
2
Preheat oven to 350.
3
Spread the bread cubes on a large baking sheet and toss with the oil.
4
Bake in the preheated oven until golden brown, turning them every few minutes.
5
They will take 10 to 20 minutes, depending on how fresh the bread is.
6
Assemble the cucumber, peppers, green onion and parsley in a large bowl; leave out the tomatoes for now.
7
Prepare the dressing: Stir the lemon juice, salt and garlic together until the salt dissolves.
8
Add the pepper, cinnamon and allspice, then slowly beat in the olive oil.
9
(May be prepared up to 12 hours ahead to this point.)
10
Place the cut up tomatoes on top of the other vegetables.
11
Pour on the dressing and toss well; add the croutons and toss again (see note).

About this Recipe

Course/Dish: Vegetables, Lettuce Salads
Main Ingredient: Vegetable
Regional Style: Greek
Other Tags: Quick & Easy, Healthy