Mediterranean Salad
Blue Ribbon Recipe
I really love the freshness of Greek Salad and this one sure hits the spot.
The Test Kitchen
Ingredients
-
2 cfrench bread, stale and cubed
-
1 Tbspolive oil
-
1 cenglish cucumber cut in 1/2 inch cubes
-
1/2 cred pepper
-
1/2 cgreen onions, finely sliced
-
4 cparsley, fresh and chopped
-
2 mediumtomatoes, diced
-
DRESSING INGREDIENTS
-
2 Tbsplemon juice
-
3/4 tspsalt
-
1 largegarlic clove, finely chopped
-
1/2 tsppepper, freshly ground
-
1 tspground cinnamon
-
1/4 tspground allspice
-
9 Tbspolive oil, extra virgin
How to Make Mediterranean Salad
- 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.
- Preheat oven to 350.
- Spread the bread cubes on a large baking sheet and toss with the oil.
- Bake in the preheated oven until golden brown, turning them every few minutes.
- They will take 10 to 20 minutes, depending on how fresh the bread is.
- Assemble the cucumber, peppers, green onion and parsley in a large bowl; leave out the tomatoes for now.
- Prepare the dressing: Stir the lemon juice, salt and garlic together until the salt dissolves.
- Add the pepper, cinnamon and allspice, then slowly beat in the olive oil.
- (May be prepared up to 12 hours ahead to this point.)
- Place the cut up tomatoes on top of the other vegetables.
- Pour on the dressing and toss well; add the croutons and toss again (see note).