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The gorgeous sweet heirloom tomatoes and bright, crunchy bell peppers add incredible flavor and color to the salad. And last but not least, comes the wonderful additions of kalamata olives and fresh, salty feta cheese.
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.
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.
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.
In small bowl, mix together the garlic clove the oil and the vinegar.
Pour the vinaigrette over the salad. Toss the salad with the vinaigrette until the ingredients are well combined.
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.
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