Greek Bread Salad

Name: Greek Bread Salad
Ingredients: 1 Large Red Onion, Sliced Into Rings; 1/2 whole Loaf Of Ciabatta Bread, Split In Half Lengthwise (about 2-3 Cups); 6 Medium Tomatoes (about 6 Cups), Chopped; 2 Bell Peppers, Chopped; 1 English Cucumber, Chopped; 1 cup Kalamata Olives, Pitted; 1/3 pounds Feta Cheese; 1 clove Garlic, Minced; 2 Tablespoons Olive Oil; 3 Tablespoons Red Wine Vinegar

10 ingredients

6 steps

Ingredients

1 Large Red Onion, Sliced Into Rings
1/2 whole Loaf Of Ciabatta Bread, Split In Half Lengthwise (about 2-3 Cups)
6 Medium Tomatoes (about 6 Cups), Chopped
2 Bell Peppers, Chopped
1 English Cucumber, Chopped
1 cup Kalamata Olives, Pitted
1/3 pounds Feta Cheese
1 clove Garlic, Minced
2 Tablespoons Olive Oil
3 Tablespoons Red Wine Vinegar

Directions

1

Grill the red onion slices on a grill over medium heat until they are soft and tender and have grill marks on them. Set aside.
2

Toast the bread (in the oven or on the grill) until golden brown on the edges. When the bread is toasted, cut the bread into bite sized pieces and add them to a large bowl.
3

Add the red onion slices to the bowl. Add the tomato chunks to the bowl. Add the cucumber and the bell pepper to the bowl. Add the olives and the Feta cheese.
4

In small bowl, mix together the garlic clove the oil and the vinegar.
5

Pour the vinaigrette over the salad. Toss the salad with the vinaigrette until the ingredients are well combined.
6

Cover with plastic wrap and refrigerate. You want to let the bread soak up the vinaigrette and the juices from the veggies for a couple of hours or up to overnight.