Greek Salad with Garlic Croutons offers a refreshing mix of crisp vegetables, briny feta cheese, and Kalamata olives, enhanced by crunchy, garlic-flavored croutons.
The combination of tomatoes, cucumbers, red onions, and bell peppers, paired with a tangy olive oil and lemon dressing, makes this salad a satisfying and flavorful choice. The homemade garlic croutons add an extra layer of texture and taste.
Serving Suggestions
Serve Greek Salad with Garlic Croutons as a vibrant side dish with grilled meats, such as chicken or lamb, or as a hearty standalone lunch. It pairs beautifully with Mediterranean-inspired dishes, such as stuffed grape leaves or a warm pita. Garnish with extra feta cheese or fresh herbs for added flavor.
Pairing Ideas
This salad complements a variety of dishes. It works well with grilled chicken, fish, or lamb, providing a refreshing contrast to the main course. It also pairs nicely with other Mediterranean or Middle Eastern dishes, such as hummus, falafel, or a savory dip. For a more filling meal, enjoy it alongside a warm soup or a grain bowl.
Tips and Notes
- Vegetables: Use fresh, ripe tomatoes and crisp cucumbers for the best flavor. Chop the vegetables into bite-sized pieces for easy eating.
- Feta Cheese: Opt for good-quality feta cheese for a creamy, tangy element. Crumbled feta works well, but you can also use feta blocks for a different texture.
- Garlic Croutons: Make croutons by toasting cubes of bread with olive oil, minced garlic, and a touch of seasoning. Bake until golden brown and crispy for the best texture.
- Dressing: A simple dressing of olive oil, lemon juice, and a touch of oregano enhances the flavors of the salad. Adjust seasoning with salt and pepper to taste.
- Storage: Store leftover salad in an airtight container in the refrigerator for up to 2 days. Add croutons just before serving to maintain their crispness. Keep the dressing separate until ready to serve.
Enjoy the crisp and flavorful combination of Greek Salad with Garlic Croutons as a delightful addition to your meals!
Greek Salad with Garlic Croutons
Equipment
- Baking sheet
- Large salad bowl
- Small bowl for dressing
- Whisk
Ingredients
For the Salad:
- 1 large cucumber - diced
- 2 large tomatoes - diced
- 1 green bell pepper - diced
- 1/2 red onion - finely chopped
- 1/2 cup Kalamata olives - pitted and halved
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh parsley - chopped
- 1/4 cup fresh mint leaves - chopped
- Salt and freshly ground black pepper - to taste
For the Garlic Croutons:
- 2 cups day-old bread - such as French or Italian bread, cubed
- 2 tablespoons olive oil
- 2 cloves garlic - minced
- Salt and freshly ground black pepper - to taste
For the Vinaigrette:
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 clove garlic - minced
- Salt and freshly ground black pepper - to taste
Instructions
For the Garlic Croutons:
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, toss the cubed bread with olive oil, minced garlic, salt, and freshly ground black pepper until well coated.
- Spread the bread cubes in a single layer on a baking sheet.
- Bake in the preheated oven for 10-12 minutes, or until the croutons are golden brown and crispy. Remove from the oven and let cool.
For the Salad:
- In a large salad bowl, combine the diced cucumber, tomatoes, green bell pepper, finely chopped red onion, Kalamata olives, crumbled feta cheese, chopped parsley, and chopped mint leaves.
- Season the salad with salt and freshly ground black pepper to taste.
For the Vinaigrette:
- In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, salt, and freshly ground black pepper until well emulsified.
Assembly:
- Add the cooled garlic croutons to the salad.
- Drizzle the vinaigrette over the salad ingredients.
- Toss gently to coat everything evenly with the dressing.
- Serve immediately, and enjoy this refreshing Chopped Greek Salad with Garlic Croutons!