Ingredients
For the Salad:
300g cherry tomatoes, halved (use mixed colors if you like)
1 small red onion, finely sliced
150g feta cheese, crumbled or cubed
100g black or Kalamata olives, pitted
½ cucumber, sliced into half-moons
A handful of fresh parsley or mint, chopped
Optional: 1 tbsp capers
For the Garlicky Croutons:
2 thick slices of rustic or sourdough bread, torn into bite-sized chunks
2 tbsp olive oil
1 garlic clove, minced
Salt & pepper to taste
For the Dressing:
3 tbsp extra virgin olive oil
1 tbsp red wine vinegar (or lemon juice)
½ tsp dried oregano
Salt & black pepper, to taste
Instructions
1. Make the Croutons
In a skillet, heat 2 tbsp olive oil over medium heat.
Add the minced garlic and cook for 30 seconds (don’t let it burn).
Add the bread chunks, season with salt and pepper, and sauté for 5–7 minutes until golden and crisp.
Remove from heat and set aside to cool.
2. Assemble the Salad
In a large bowl, combine the cherry tomatoes, red onion, cucumber, olives, and capers (if using).
Add the crumbled feta and chopped herbs.
3. Make the Dressing
In a small bowl or jar, whisk together olive oil, red wine vinegar, oregano, salt, and pepper.
Taste and adjust seasoning if needed.
4. Toss & Serve
Pour the dressing over the salad and toss gently.
Just before serving, sprinkle the garlicky croutons on top so they stay crunchy.
Tips:
Add grilled chicken or chickpeas to make it a main.
Use day-old bread for better croutons.
Let the salad sit for 10 minutes before serving to enhance flavor (add croutons after resting).
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