Greek Salad With Croutons Food
GREEK SALAD WITH CROUTONS
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
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
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
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!
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