Bread and Tomato Salad With Feta Cheese
Recipe Link: Source:"New York Times, July 11, 2001" List of Ingredients
Recipe By :Hiro Sone and Jim Botsacos
Serving Size : 4 Preparation Time :0:35
Categories : Italian Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large clove garlic -- and
1 small clove garlic
several slices sourdough bread
1/4 cup extra virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon sherry vinegar
1 tablespoon capers -- rinsed
6 medium ripe tomatoes -- red and yellow, cut
1/2 english cucumber -- peeled, quartered le
1/4 cup diced red onion
2 teaspoons chopped fresh oregano
salt and freshly ground black pepper to ta
6 calamata olives -- pitted and chopped
1/4 cup crumbled feta cheese
Recipe
1. Preheat oven to 500 degrees. Cut large garlic clove and rub cut side all over bread. Cut bread into cubes until you have 2 cups.
Arrange in a single layer on baking sheet and bake until golden brown, 3 to 5 minutes. Remove and set aside.
2. Combine olive oil, balsamic and sherry vinegars, capers and small clove garlic, cut in half, in a blender or food processor and
pur�e. Set aside.
3. Combine tomatoes, cucumbers, onion, oregano, croutons and vinaigrette in large bowl. Toss well and season with salt and pepper.
Stir in olives and feta and serve.
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