Chopped Salad of Cucumbers, Tomatoes, Olives, Feta, and Garlic Croutons

Name: Chopped Salad of Cucumbers, Tomatoes, Olives, Feta, and Garlic Croutons
Cuisine: Italian
Ingredients: Red-Wine Vinegar Dressing; 1 medium English cucumber, peeled, seeded, and cut into 1-inch dice (about 3 cups); 4 cups gently packed young arugula; 2 cups meaty black olives, such as Cerignola or Kalamata, pitted and quartered; 3 large, firm ripe tomatoes, stemmed, seeded, and cut into ½-inch dice (about 3 cups); 2 cups meaty black olives, such as Cerignola or Kalamata, pitted and quartered; 2 cups meaty black olives, such as Cerignola or Kalamata, pitted and quartered; Garlic Croutons; 8 ounces firm feta cheese, cut into large dice

Preparation info

Serves
4

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

Bread salads are famous in both Italy (panzanella) and the Middle East (fattoush) and are a great way to use up day-old bread. I’ve had versions in which the bread component (which could be bread, lavash, or flat breads like pitas) is mixed in ahead so that it will soak up the vegetable juices and dressing, and others in which it’s combined at the last moment so that the bread keeps some of its texture. Here, were doing the latter to preserve the crunchy texture of the baked bread. The most

Ingredients

Europe
Italy
Vegetarian

Ingredients

Method