Mediterranean Salad With Olive Bread Croutons Recipes

HOMEMADE OLIVE OIL CROUTONS

Steps:

• Preheat oven to 350 degrees Fahrenheit (175 C).
• Cut the bread in cubes the size you prefer.
• Place the cubed bread in a bowl and drizzle the olive oil over them. If you are making garlic croutons (place olive oil in a little pan with minced garlic and heat. Strain most of the garlic and then drizzle over bread cubes).
• Mix gently, making sure all pieces of bread have olive oil on them.
• Spread on a pan that has been lined with aluminum foil, making sure they are all in one layer. At this point if some piece of bread does not have olive oil on it, you can spritz with an olive oil mister or brush with olive oil.
• Bake for about 20 minutes (checking at 15 minutes). If you are using soft (commercial) bread, bake for 8-10 minutes. Remove when golden.
• Sprinkle salt and freshly ground pepper right after removing from the oven.
• Store in airproof container for 3 weeks.

GREEK SALAD WITH CROUTONS

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.

FAVORITE MEDITERRANEAN SALAD

Steps:

• In a very large salad bowl, combine the first seven ingredients. In a small bowl, whisk the dressing ingredients. Drizzle over salad and toss to coat.

MEDITERRANEAN SALAD

Steps:

• NOTE: After a couple of hours, the croutons will start to absorb the dressing. Some people like this; others (including the reviewer for Toronto Life!) do not. Time the addition of the croutons to suit your taste.
• Preheat oven to 350.
• Spread the bread cubes on a large baking sheet and toss with the oil.
• Bake in the preheated oven until golden brown, turning them every few minutes.
• They will take 10 to 20 minutes, depending on how fresh the bread is.
• Assemble the cucumber, peppers, green onion and parsley in a large bowl; leave out the tomatoes for now.
• Prepare the dressing: Stir the lemon juice, salt and garlic together until the salt dissolves.
• Add the pepper, cinnamon and allspice, then slowly beat in the olive oil.
• (May be prepared up to 12 hours ahead to this point.)
• Place the cut up tomatoes on top of the other vegetables.
• Pour on the dressing and toss well; add the croutons and toss again (see note).