Greek Salad With Croutons Food

GREEK SALAD WITH CROUTONS

Greek Salad with Croutons image

I wait all year for late summer when tomatoes are freshly in season, and there's no better way to showcase them than in a Greek salad. I'm using a bright variety of tomatoes that are perfectly sweet and juicy. Plus I'll share how to make homemade, unstructured breadcrumbs you can easily add to any salad.

Provided by Nancy Silverton

Time 45m

Yield 4 servings

Number Of Ingredients 21

Ingredients

1/2 large sourdough round, about 1 to 1½ cups torn bread
2 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
2 pounds heirloom tomatoes, get a variety of different kinds
1 teaspoon kosher salt
1/4 cup extra-virgin olive oil
1/2 bunch basil
1/4 bunch flat-leaf parsley
8 ounces feta
2 tablespoons extra-virgin olive oil
1/2 teaspoon freshly ground black pepper
2 tablespoons dried oregano, preferably from Penzey's Spices
1/2 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
1 clove garlic, grated or minced
1/4 cup red wine vinegar
1 cup extra-virgin olive oil
1 pound cucumbers, preferably Persian
1/2 red onion, cut through the core
20 Niçoise olives
1 pinch dried oregano

Steps:

Make croutons: Preheat the oven to 325 degrees F. Pull 1- to 2-inch chunks from the inside of the sourdough bread and add to a small mixing bowl (you should have about 1 to 1½ cups of bread crumbs). Drizzle with the olive oil and season with salt, mixing well with your hands to combine. Spread the bread in a single layer on a large, rimmed baking sheet and toast for 25 minutes.
Remove the croutons from the oven and set aside to cool. Marinate tomatoes: Remove and discard any stems. Cut into varying sizes, then place the cut tomatoes on a plate and season with salt. Drizzle with olive oil. Tear and scatter the basil and parsley leaves over the tomatoes.While the tomatoes are marinating, prepare the feta cheese. Drizzle the cheese with olive oil and freshly ground black pepper, and set aside.
Make the vinaigrette: Combine the dried oregano, black pepper, salt, grated garlic clove, vinegar and extra-virgin olive oil.Slice and set the cucumber aside. Quarter the onion lengthwise, and slice into thin slivers. If you have time, rinse the raw onions in ice water. Set aside.
Assemble the salad: Spoon the marinated tomatoes onto a serving platter. Dress the croutons with a little of the vinaigrette and toss to coat. Add the sliced cucumbers and onions to the croutons, then drizzle with a little more vinaigrette. Layer the mixture on top of the tomatoes. Scatter the olives around the salad, crumble the feta cheese on top, and add a little more oregano and olive oil to finish.

GREEK CROUTONS

Greek Croutons image

My favorite way to make croutons for a greek salad or for a ceasar salad. They will keep in an airtight container for 3-4 days in your pantry. We love these! Also, good for brushing on pita bread before toasting to make pita chips! I found this in a food magazine and altered it to make it more to our taste, but I cannot remember which magazine!

Provided by SarahBeth

Categories Greek

Time 30m

Yield 2 cups bread crumbs, 4 serving(s)

Number Of Ingredients 8

Ingredients

2 cups bread cubes, made from day old rustic style bread (crusts removed if you like, we keep ours on)
1/4 cup extra virgin olive oil
2 large garlic cloves, roughly chopped
2 tablespoons flat leaf parsley, finely chopped
2 tablespoons fresh basil, finely chopped
1 teaspoon finely grated lemon zest
sea salt, to taste
fresh ground black pepper, to taste

Steps:

Prejeat oven to 375°F.
Put bread cubes in large bowl
In small saucepan, heat oil and garlic, over med heat, until garlic begins to color.
Cook garlic 3-5 minutes, stirring frequently and taking care to brown but not burn the garlic.
Pour the oil through a strainer onto cubed bread.
Gently toss until bread cubes are evenly coated.
Trasnfer to baking sheet and toast the bread in oven, fipping occasionally, until golden on all sides, and still somewhat soft in middle, about 12 minutes.
In the same bowl, mix remaining ingredients together and set aside.
Return to bowl while still warm and toss with remaining crouton ingredients.
Use with your favorite salad!

More about "greek salad with croutons food"

GREEK SALAD WITH CRISPY FETA CROUTONS - MY TASTY TRIALS

Web 2020-04-21 Dip your cubed feta into flour, then egg, then panko mixuture to coat well. Fry in olive oil until browned on all sides over medium heat. …
From mytastytrials.com
5/5 (1)
Category Salad
Cuisine Greek
Estimated Reading Time 2 mins

Combine all the ingredients in a mason jar. Shake well and taste. Adjust seasonings as required.

Greek Salad With Croutons Food

GREEK SALAD WITH CROUTONS

GREEK CROUTONS

More about "greek salad with croutons food"

GREEK SALAD WITH CRISPY FETA CROUTONS - MY TASTY TRIALS

GREEK SALAD WITH CROUTONS - JAMIE GELLER

THE BIG GREEK SALAD WITH HOMEMADE CROUTONS AND …

GREEK SALAD WITH PAPRIKA CROUTONS RECIPE - PINCH OF YUM

GREEK SALAD WITH CRISPY FETA CROUTONS (VEG)

GREEK SALAD WITH FETA CROUTONS – BUSY IN BROOKLYN

CAESAR SALAD WITH PARMESAN CROUTONS RECIPE - FOOD NETWORK

GREEK SALAD WITH CROUTONS | PUNCHFORK

GREEK SALAD WITH CUCUMBERS & CROUTONS - MYFITNESSPAL.COM

RECIPE: GREEK PANZANELLA SALAD WITH FETA & OLIVES - BLUE APRON

GREEK SALAD WITH HOMEMADE CROUTONS — PLANT BASED LIVIN'

GREEK SALAD WITH CRISPY FETA CROUTONS - MY TASTY TRIALS

HANUKKAH-INSPIRED GREEK SALAD RECIPE PERFECT FOR HOLIDAYS

LAYERED GREEK SALAD WITH CROUTONS | RYVITA-INTERNATIONAL

GREEK SALAD WITH PAPRIKA CROUTONS RECIPE - EASY RECIPES

VEGAN CHICKPEA GREEK SALAD WITH PITA CROUTONS

20+ WINTER SALAD RECIPES TO MAKE FOREVER | EATINGWELL

PANZANELLA SALAD WITH HOMEMADE CROUTONS | FOODBYMARIA RECIPES

15 CARBS IN WENDY'S PARMESAN CAESAR SALAD - SELECTED RECIPES

MOB — ULTIMATE GREEK SALAD WITH CROUTON TWIST

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

You'll also love

Related Search