This simple Tuscan bread salad gets a Mediterranean makeover with the addition of kalamata olives, roasted red bell pepper, capers and feta cheese.
1/2day old baguette or crusty Italian breadcut into 1-inch cubes (about 4 cups)
1cucumberseeded and cut into 1/2-inch chunks
4large tomatoes or equivalent of smaller cherry or heirloom tomatoescut into 1/2-inch chunks or quarters
1/4red onionthinly sliced
1 8-ouncejar roasted red bell peppercut into 1/2-inch chunks (about 1 1/2 red bell peppers)
1 3.5-ouncejar capersdrained (about 1/3 cup)
1/2cuppitted kalamata olivesdrained and chopped
1/3cupextra virgin olive oil
2tablespoonsred wine vinegar
1 1/2teaspoonsMcCormick Gourmet™ Organic Italian Seasoning with Flaxseed
Kosher salt and fresh ground black pepper
1/3cupcrumbled feta cheese
In a large bowl, add the bread, cucumber, tomatoes, red onion, roasted red bell peppers, capers and olives and toss lightly. In a jar with a fitted lid, add the olive oil, red wine vinegar, Italian seasoning, garlic clove and kosher salt and freshly ground black pepper. Shake well, taste and season with more salt and pepper to taste. Pour over the salad and toss to coat. Sprinkle with the crumbled feta cheese. Refrigerate for 30 minutes to an hour. Serve chilled or at room temperature.