Chopped Greek Salad with Garlic Croutons
From sparow64 15 years ago
- 12 minutes to make
- Serves 8
Found this in one of my food magazines. love it. Had this as a side to grilled chicken. Wonderful! Three steps to this, the croutons, the dressing and the salad, but very easy!
Ingredients
- garlic CROUTONS: shopping list
- 3 c bread crumbs, 3/4 inch cubes are good. (Cut from day old, sturdy bread with crusts remeoved) shopping list
- 1/3 c EVOO shopping list
- 2 large garlic cloves, thinly sliced shopping list
- 2 T flat leaf parlsey, finely chopped shopping list
- 1 t finely grated lemon zest shopping list
- kosher salt shopping list
- fresh ground black pepper shopping list
- DRESSING: shopping list
- 1/2 c fragrant evoo shopping list
- 1/4 c red or white wine vinegar, or fresh lemon juice shopping list
- 2 T finely chopped shallots shopping list
- 1 t Dijon mustard shopping list
- 1 t chopped fresh oregano shopping list
- 1 t mashed oil-packed anchoves (2-4 filets) shopping list
- kosher salt shopping list
- fresh ground black pepper shopping list
- SALAD: shopping list
- 4 c gently packe baby arugula, washed and dried shopping list
- 3 medium firm-ripe tomatoes, cored, seeded and diced (about 2 c) shopping list
- 1 med english cucumber, seeded and diced (about 2 cups) shopping list
- 1 c meaty Kalamata or Cerignola olives, pitted and quartered shopping list
- 1/2 lb firm feta cheese, cut into 1/2 inch dice, (about 1 1/2 c) shopping list
How to make it
- GARLIC CROUTONS:
- Prejeat oven to 375, with rack in center
- Put bread cubes in large bowl
- In small saucepan, heat oil and garlic, over med heat, until garlci begins to color, 3-5 min being careful not to burn
- Pour the oil throuh a strainer onto bread crumbs
- Toss until evenly coated
- Trasnfer to baking sheet and toast the bread in oven, fipping occasionally, until golden on all sides, and still somewhat soft in middle, about 12 minutes
- Return to bowl while still warm and toss with remaining crouton ingredients
- DRESSING
- In a medium bowl, whisk the evoo and viengar or lemon juice, shallots, mustard, oregano and anchovies. Add salt and pepper to taste.
- Let sit for at least 10 minutes
- SALAD:
- Lay athe arugual on a large platter and artfully arrange veggies, cheese, and groutons in stripse or piles
- Whisk the dressing again and pour into a small pitcher to serve, or, drizzle over entire salad just before serving (may not need all of the dressing).
The Rating
Reviewed by 5 people-
Sounds delish...LOVE anything greek and I am part garlic afterall!!! HE HE HE
jovi_nutt
in Newtown loved it
-
thanks for the recipe will try it
momo_55grandma
in Mountianview loved it
-
I love Greek Salads and this one sounds delicious!
bluewaterandsand
in GAFFNEY loved it
The Groups
-
Salads Galore
255 members -
Anything Goes
294 members -
Eat Those Veggies
86 members -
Companys Coming
121 members -
Lemon Lovers
167 members -
Olive You Very Much
53 members -
TRAILER PARK BRAWLERS
49 members -
Anchovy Anarchy
16 members -
Heat In The Kitchen
317 members -
Salads Salads And More Salads
112 members
Reviews & Comments 10
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "