6 people
SALAD
Ina Garten How Easy Is That? (p. 89)
Rustic bread - 1⁄2 loaf
Cucumber - 1
Red bell pepper - 1
Yellow bell pepper - 1
Cherry or grape tomatoes - 1 pint
Red wine vinegar - 1⁄4 cup
Red onion - 1⁄2 onion
Garlic - 2 cloves
Oregano - 1⁄2 tsp
Dijon mustard - 1⁄2 tsp
Feta cheese - 1⁄2 lb
Kalamata olives - 1⁄2 cup
Bread - dice into small cubes
Cucumber - cut in half lengthwise, seed and then slice 1/2 inch thick
Peppers - seed and large-dice
Tomatoes - cut in half
Onion - thinly slice in half rounds
Garlic - mince
Cheese - dice
Olives - pitted
Heat 1⁄4 cup of olive oil in a large skillet or saute pan until hot. Add the bread and sprinkle with salt and pepper; cook over low to medium heat, tossing frequently for 5 to 10 minutes until nicely browned and set aside.
Place the cucumber, bell peppers, tomatoes, and red onion in a large bowl and toss together.
For the vinaigrette, place the vinegar, garlic, oregano, mustard and 1 tsp salt, 1⁄2 tsp pepper in a small bowl and whisk together. While whisking, slowly add 1⁄2 cup of olive oil to make an emulsion. Add the feta, olives and bread to the vegetables in the bowl, add the vinaigrette, and toss lightly. Set aside for 30 minutes for the flavors to devleop. Season to taste and serve at room temperature.