Ingredients

The following ingredients have 3 Servings
  • 3 slices day-old crusty bread (3/4 inch thick)
  • 1 Tbsp. olive oil
  • Salt and freshly ground pepper
  • Pinch oregano
  • 1/4 cup olive, vegetable or canola oil
  • 1 Tbsp. tarragon vinegar
  • 1/2 tsp. Dijon mustard
  • 1/4 tsp. ground oregano (or 1/2 tsp. dried oregano leaves, or 1 tsp. fresh oregano leaves)
  • 1/2 tsp. white sugar
  • 1/8 tsp. salt
  • Freshly ground pepper
  • 1/2 large English cucumber (unpeeled and cut in to large dice)
  • 20 cherry tomatoes (halved)
  • 1/2 cup sliced red onion (about 2-inch long slices)
  • 1 cup diced feta cheese
  • Black olives (if desired)
  • Salt and pepper (to taste)

Instruction

  • Make the croutons: Preheat oven to 375° F. Place diced bread cubes in a large bowl. Drizzle with olive oil and season with salt and pepper. Toss to combine well. Spread in an even layer on a baking sheet and bake in the pre-heated oven until, stirring once, until lightly golden, about 6-8 minutes. Set aside to cool.
  • Prepare the vinaigrette: Combine all the dressing ingredients in a small bowl or jar. Whisk or shake to combine. Taste and adjust as necessary (if too vinegary, add a bit more oil or likewise, if not vinegary enough, add a touch more). Set aside,
  • To prepare the salad, combine the prepared cucumber, tomatoes and red onion in a large bowl. Toss to combine. Add the feta cheese and some salt and pepper. Toss to combine. Finally, add some cooled croutons and toss. Drizzle with dressing and toss to combine. Serve immediately.