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
purée. 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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