Mediterranean Salad

liz carrier


Light salad with a great Greek flavor...

Blue Ribbon Recipe

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


★★★★★ 5 votes



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  • 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

  • 2 Tbsp
    lemon juice
  • 3/4 tsp
  • 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

How to Make Mediterranean Salad


  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).

Printable Recipe Card

About Mediterranean Salad

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

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