Another fun bread salad for the summer; I omitted a few things from the original recipe (capers, onions, and the anchovies), but except for the onions (I’m never a big fan of them raw), I’ll probably add them on another go through.
- 2/3 loaf of bread, chopped into bite-sized pieces (used the leftover roasted garlic loaf from the basil scalloped tomatoes + crouton)
- 2 lbs tomatoes, cut into quarters
- .5 c basil, torn
- 2 4 oz packages of crumbled feta
- 1 T dried oregano
- 2 T balsamic vinegar
- olive oil drizzled to taste
Take your tomatoes, slice them into quarters, and then put them on a lined baking sheet, and roast them in the oven at 400 (I did 375 cause mine runs hot) for about an hour. Meanwhile, chop up your bread, and put that down as the bottom layer in your container. When your tomatoes are done, add them on top of your bread, letting the juices soak in. Add your basil, and then your feta and oregano on top of it. Mix the balsamic and olive oil, and then drizzle it over your salad. Toss your salad to get the balsamic/olive oil all over the salad, and then enjoy!