Greek Croutons Recipes

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.

Steps:

• Heat the olive oil in a large (10-inch) saute pan until hot. Add the bread and cook over medium heat, tossing frequently, until the bread is evenly toasted and browned. Sprinkle with salt and pepper.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large saute pan, melt butter over medium heat. Stir in garlic; cook and stir for 1 minute. Add bread cubes, and toss to coat. Spread on a baking sheet.
• Bake for 15 minutes, or until crisp and dry. Check frequently to prevent burning. Cool.

Steps:

• In a small saucepan combine the garlic, the oregano, the basil, the thyme, 1/2 teaspoon of the salt, the pepper, and the oil and simmer the mixture for 5 minutes, and discard the garlic. In a bowl toss the bread cubes with the oil mixture, spread them in a jelly-roll pan, and bake them in ht e middle of a preheated 350°F oven for 8 minutes. Sprinkle the croutons with the Parmesan and bake them for 7 minutes more, or until they are golden. Sprinkle the croutons with the additional salt and let them cool. The croutons keep in an airtight container for 1 week. Serve the croutons as a topping for tossed green salad.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Mix butter, Parmesan cheese, oregano, thyme, garlic powder, and salt together in a large, flat-bottomed bowl; add bread cubes and turn with a spatula to coat. Spread coated bread cubes onto a baking sheet.
• Bake in preheated oven until golden brown, 15 to 20 minutes. Cool croutons completely before storing in an airtight container.

Steps:

• Prejeat oven to 375°F.
• Put bread cubes in large bowl
• In small saucepan, heat oil and garlic, over med heat, until garlic begins to color.
• Cook garlic 3-5 minutes, stirring frequently and taking care to brown but not burn the garlic.
• Pour the oil through a strainer onto cubed bread.
• Gently toss until bread cubes are 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.
• In the same bowl, mix remaining ingredients together and set aside.
• Return to bowl while still warm and toss with remaining crouton ingredients.
• Use with your favorite salad!

Steps:

• Preheat the oven to 350 degrees F.
• Slice the bread about 3/4-inch thick. Cut off the crusts and then cut the slices in 3/4-inch dice. You should have 6 to 8 cups of croutons.
• Place the croutons on a sheet pan and toss them with the olive oil, salt, and pepper. Bake for 10 to 15 minutes, tossing once, until they're nicely browned on all sides. Cool to room temperature.