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chopped greek salad with garlic croutons

(1 rating)
Recipe by
Lynnda Cloutier
Mission Viejo, CA

Bread salads are famous in both Italy (Panzanella), and the middle east (Fattoush). Sometimes the bread component is mixed in ahead to soak up the vegetable juices. Other times the bread is added at the last moment so it keeps some of the texture as in this recipe.Source unknown

(1 rating)

Ingredients For chopped greek salad with garlic croutons

  • 3 cups bread cubes, 3/4 inch cubes
  • 1/3 cup extra virgin olive oil
  • two large cloves garlic, thinly sliced
  • 2 tablespoons finely chopped fresh flat leaf parsley
  • 1 teaspoon finely grated lemon zest
  • kosher salt and pepper
  • 1/2 cup extra virgin olive oil
  • 1/4 cup red or white wine vinegar or fresh lemon juice
  • 2 tablespoons finely chopped shallots
  • 1 teaspoon dijon mustard
  • 1 teaspoon chopped fresh oregano
  • 1 teaspoon mashed oil packed anchovies, 2 to 4 fillets, or to taste
  • kosher salt and freshly ground black pepper
  • 4 cups gently packed baby arugula, washed and dried
  • three medium firm ripe tomatoes, cored, seeded, and cut into 1/2 inch dice, about 2 cups
  • one medium english cucumber, seeded and cut into 1/2 inch dice, about 2 cups
  • 1 cup meaty black olives, preferably kalamata, pitted and quartered.
  • 8 ounces firm feta, cut into 1/2 inch dice, about 1 1/2 cups

How To Make chopped greek salad with garlic croutons

  • 1
    for the garlic croutons: position a rack in the center of the oven and heat the oven to 375°. Put the bread cubes in a large bowl. In a small pan, heat the oil and garlic over medium heat until the garlic just begins to color, 3 to 5 minutes. Be careful garlic doesn't burn or it will become bitter. Pour the oil through a strainer onto bread cubes. Toss until the cubes are evenly coated with oil. Discard the garlic
  • 2
    Transfer to a rimmed baking sheet and toast the bread in the oven, flipping occasionally, until it's nicely Golden on all sides, about 12 minutes. The croutons should be toasty on the surface but still somewhat soft in the middle. Return them to the large bowl and while warm, toss them with the parsley, lemon zest, 1/4 teaspoons salt, and a few grinds of pepper.
  • 3
    For the dressing: in a medium bowl, whisk the olive oil with the vinegar, shallots, mustard, oregano, anchovies. Add salt and pepper to taste. Let sit for at least 10 minutes to let the flavors blend.
  • 4
    To assemble the salad: lay the arugula on a large platter and artfully arranged the tomatoes, cucumber, olives, feta, and croutons in stripes or piles on top of the arugula. Whisk the dressing to recombine and serve in a pitcher. Encourage guests to spoon elements of the salad onto their plates and drizzle on some of the dressing. Or drizzle the dressing over the salad platter just before serving. You may not need all of the dressing. Serves 6 to 8.

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