Greek Bread Salad

Recipe type: Salad
Preparation Time: 0:45
Cooking Time: 0:00

5 C. (about 4 oz.) cubed stale country bread such as levain

1⁄3 C. extra-virgin olive oil

2 Tbsp. freshly squeezed lemon juice

12 oz. colorful heirloom tomatoes, seeded and coarsely chopped

1 small cucumber (6 oz.), peeled, seeded, and cut into 1⁄2” dice

3⁄4 C. (4 oz.) crumbled feta cheese

1⁄3 C. pitted green olives, chopped

1⁄3 C. diced red onion

2 Tbsp. capers, drained and rinsed

2 Tbsp. minced fresh lemon or regular thyme

2 Tbsp. minced fresh flat-leaf parsley

1 Tbsp. minced fresh chives

1 Tbsp. minced fresh basil

2 tsp. minced fresh oregano

kosher salt and freshly ground black pepper


Put the bread in a large bowl. In a small bowl, whisk the olive oil and lemon juice together. Pour over the bread and toss to coat well. Stir in all the remaining ingredients, reserving a small portion of the feta and herbs to use as garnish. Let stand for 30 minutes to let the flavors meld. Divide among 6 small bowls and garnish with the reserved feta and herbs.