Mediterranean Salad

liz carrier


Light salad with a great Greek flavor...

★★★★★ 5 votes

Blue Ribbon Recipe

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


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


  • 1NOTE: 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.
  • 2Preheat oven to 350.
  • 3Spread the bread cubes on a large baking sheet and toss with the oil.
  • 4Bake in the preheated oven until golden brown, turning them every few minutes.
  • 5They will take 10 to 20 minutes, depending on how fresh the bread is.
  • 6Assemble the cucumber, peppers, green onion and parsley in a large bowl; leave out the tomatoes for now.
  • 7Prepare the dressing: Stir the lemon juice, salt and garlic together until the salt dissolves.
  • 8Add the pepper, cinnamon and allspice, then slowly beat in the olive oil.
  • 9(May be prepared up to 12 hours ahead to this point.)
  • 10Place the cut up tomatoes on top of the other vegetables.
  • 11Pour 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