Categories: Salad

Ingredients

• For the Salad:
• 1 loaf Ciabatta or French bread, cut into 1-inch cubes (8-9 cups)
• 1 cup halved red grape tomatoes
• 1 cup halved yellow grape tomatoes
• 1 seedless cucumber, chopped
• 1 red bell pepper, chopped
• 1 cup marinated quartered artichoke hearts, drained
• 1 (14 oz) can chickpeas, rinsed and drained
• 3/4 cup pitted kalamata olives, halved
• 1/2 red onion, thinly sliced
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped basil
• For the Dressing:
• 2 tablespoons red wine vinegar
• 2 tablespoons freshly squeezed lemon juice
• 1 clove garlic, minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup olive oil

Directions

1. Directions:

2. Preheat oven to 375 degrees F. Place the bread cubes on a large baking sheet. Place in the oven and bake for 10 minutes, or until the bread is toasted.
3. In a large bowl, combine the bread, tomatoes, cucumber, red pepper, artichoke hearts, chickpeas, olives, red onion, feta cheese, and basil.
4. In a small bowl, whisk together the red wine vinegar, lemon juice, garlic, oregano, salt, pepper, and olive oil.
5. Drizzle the dressing over the bread salad and toss until well combined. Let the salad sit for 30 minutes so the bread can soften a bit. Serve.

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