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


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).

About Mediterranean Salad

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