Greek Salad With Croutons Recipes

CHOPPED GREEK SALAD WITH GARLIC CROUTONS

Bread salads are famous in both Italy (Panzanella), and the middle east (Fattoush). Sometimes the bread component is mixed in ahead to soak up the vegetable juices. Other times the bread is added at the last moment so it keeps some of the texture as in this recipe.Source unknown

Provided by Lynnda Cloutier

Categories Lettuce Salads

Number Of Ingredients 21

Chopped Greek salad with garlic croutons image

Steps:

1. for the garlic croutons: position a rack in the center of the oven and heat the oven to 375°. Put the bread cubes in a large bowl. In a small pan, heat the oil and garlic over medium heat until the garlic just begins to color, 3 to 5 minutes. Be careful garlic doesn't burn or it will become bitter. Pour the oil through a strainer onto bread cubes. Toss until the cubes are evenly coated with oil. Discard the garlic
2. Transfer to a rimmed baking sheet and toast the bread in the oven, flipping occasionally, until it's nicely Golden on all sides, about 12 minutes. The croutons should be toasty on the surface but still somewhat soft in the middle. Return them to the large bowl and while warm, toss them with the parsley, lemon zest, 1/4 teaspoons salt, and a few grinds of pepper.
3. For the dressing: in a medium bowl, whisk the olive oil with the vinegar, shallots, mustard, oregano, anchovies. Add salt and pepper to taste. Let sit for at least 10 minutes to let the flavors blend.
4. To assemble the salad: lay the arugula on a large platter and artfully arranged the tomatoes, cucumber, olives, feta, and croutons in stripes or piles on top of the arugula. Whisk the dressing to recombine and serve in a pitcher. Encourage guests to spoon elements of the salad onto their plates and drizzle on some of the dressing. Or drizzle the dressing over the salad platter just before serving. You may not need all of the dressing. Serves 6 to 8.

Ingredients

FOR THE GARLIC CROUTONS:
3 cups bread cubes, 3/4 inch cubes
1/3 cup extra virgin olive oil
two large cloves garlic, thinly sliced
2 tablespoons finely chopped fresh flat leaf parsley
1 teaspoon finely grated lemon zest
kosher salt and pepper
FOR THE DRESSING:
1/2 cup extra virgin olive oil
1/4 cup red or white wine vinegar or fresh lemon juice
2 tablespoons finely chopped shallots
1 teaspoon dijon mustard
1 teaspoon chopped fresh oregano
1 teaspoon mashed oil packed anchovies, 2 to 4 fillets, or to taste
kosher salt and freshly ground black pepper
TO ASSEMBLE:
4 cups gently packed baby arugula, washed and dried
three medium firm ripe tomatoes, cored, seeded, and cut into 1/2 inch dice, about 2 cups
one medium english cucumber, seeded and cut into 1/2 inch dice, about 2 cups
1 cup meaty black olives, preferably kalamata, pitted and quartered.
8 ounces firm feta, cut into 1/2 inch dice, about 1 1/2 cups

GREEN SALAD WITH CROUTONS

Provided by Jacques Pepin

Categories easy, quick, salads and dressings

Time 20m

Number Of Ingredients 9

Green Salad With Croutons image

Steps:

Preheat the oven to 400 degrees.
Place bread cubes in a bowl; sprinkle the tablespoon of oil over them. Toss gently. Arrange cubes on cookie sheet, and bake for 12 to 14 minutes, until nicely browned.
In a large serving bowl, mix the mustard, garlic, salt, pepper and vinegar. Stir in the 4 tablespoons of oil.
To serve, add the endive to the dressing. Toss thoroughly, and divide among 6 plates. Top with croutons.

Nutrition Facts : @context http, Calories 195, UnsaturatedFat 14 grams, Carbohydrate 8 grams, Fat 18 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 3 grams, Sodium 119 milligrams, Sugar 1 gram, TransFat 0 grams

Ingredients

2 ounces leftover bread, cut into 1-inch pieces, about 2 cups
1 tablespoon virgin olive oil or peanut oil
1 tablespoon Dijon-style mustard
1 large clove garlic, peeled, crushed and chopped fine, about 1 teaspoon
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 tablespoon red wine vinegar
4 tablespoons virgin olive, canola or peanut oil
1 large or 2 small curly endive, cut into 2-inch pieces (8 to 9 cups)

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Start by preheating the oven to 350 degrees. Toss the cubed bread in the olive oil, salt, and pepper. Spread the bread onto a baking sheet in an even layer. Bake for 15 minutes.
Pour the balsamic dressing ingredients (olive oil, balsamic vinegar, brown sugar, salt, pepper, and oregano) into a mason jar. Shake until everything is mixed together. (You can use a whisk to stir the ingredients together if you do not have a jar handy.)
To build the salad use a huge mixing bowl. Place the lettuce, carrots, cucumbers, mushrooms, tomatoes, green bell peppers, olives, and feta cheese in the bowl. Add any additional ingredient you might like. Then pour the balsamic dressing and croutons into the bowl, and toss everything together.

Greek Salad With Croutons Recipes

CHOPPED GREEK SALAD WITH GARLIC CROUTONS

Bread salads are famous in both Italy (Panzanella), and the middle east (Fattoush). Sometimes the bread component is mixed in ahead to soak up the vegetable juices. Other times the bread is added at the last moment so it keeps some of the texture as in this recipe.Source unknown

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