Give our Multigrain or Ciabatta Baguette a second life in this vibrant Mediterranean-inspired salad. Crispy, golden bread cubes soak up a tangy red wine vinaigrette, mingling with juicy Roma tomatoes, crisp cucumbers, briny olives, and creamy feta. A perfect way to turn simple ingredients into something extraordinary!

Save this recipe & never let good bread go to waste!

Ingredients:

• 4 cups Multigrain or Ciabatta baguette, cubed
• 1 1/2 tablespoons olive oil
• 2 Roma tomatoes, chopped
• 1 cucumber, seeds removed and sliced
• 1/2 small red onion, sliced
• 1 cup kalamata olives, pitted and halved
• 4 ounces feta cheese, crumbled
• 1/3 cup olive oil
• 2 tablespoons red wine vinegar
• 2 teaspoons lemon juice
• 2 garlic cloves, minced
• 2 teaspoons dried oregano
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper

Instructions:

1. Toast the Bread: Preheat oven to 375°F. Toss cubed bread with 1 1/2 tablespoons olive oil and spread on a baking sheet. Bake for 10-12 minutes until golden and crispy. Let cool.

2. Make the Dressing: In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, minced garlic, oregano, salt, and black pepper.

3. Assemble the Salad: In a large bowl, combine toasted bread, tomatoes, cucumber, red onion, olives, and feta cheese.

4. Dress & Toss: Pour the dressing over the salad and gently toss to coat. Let sit for 10-15 minutes before serving to allow the bread to soak up the flavors.

Lastly, Serve this up as a light lunch, a perfect side dish, or your new potluck favorite and enjoy!