Spring leaf feta salad
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2 slicewhite bread
6 1/2 ozfeta cheese
1 clovegarlic, crushed
1 1/3 Tbspchopped fresh marjoram
1 1/3 Tbspchopped fresh chives
1 1/3 Tbspchopped fresh basil
2 2/3 Tbspwhite wine vinegar
1/3 colive oil, extra virgin
8 c3 times washed spring leaf mix
How to Make Spring leaf feta salad
- Preheat oven to 350F. Cut the crust off the bread & cut the bread into small cubes. Put on an oven tray in a single layer and bake for about 10 minutes (depending on your oven), until crisp and lightly golden. Put in a bowl and cool completely
- In a large glass jar with a lid. Put the garlic, marjoram, chives, basil, vinegar and olive oil. Screw on lid and shake well. Cut the feta into small cubes and put in the jar with the marinade. Replace the lid and turn slowly so as not to brake up the feta. Leave for at least 30 minutes or overnight in the fridge, turning over occasionally.
- Put the leaves in a large salad bowl, add the feta with the marinade & the croutons and toss the salad well.