Mediterranean salad
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | French or Italian bread; preferably day old cut in 2 inch cubes |
| 1 | tablespoon | Olive oil |
| 1 | cup | English cucumber in 1/2 inch cubes |
| ⅓ | cup | Red pepper; 1/2 inch pieces |
| ½ | cup | Green onions; thinly sliced |
| 4 | cups | Parsley leaves coarsely chopped |
| 2 | mediums | Tomatoes; cut in 1/2 \" cubes |
| 2 | tablespoons | Lemon juice Salt |
| 1 | large | Garlic cloves;finely chopped pepper, black, ground |
| 1 | teaspoon | Cinnamon, ground |
| ¼ | teaspoon | Allspice, ground |
| 9 | tablespoons | Olive oil; extra virgin |
Directions
DRESSING
""NOTE: After a couple of hours, the croutons will start to absorb the dressing. Some people like this; others (including the reviewer for Toronto Life!) do not. Time the addition of the croutons to suit your taste."
Preheat oven to 350F. Spread the bread cubes on a large baking sheet & toss with the oil. Bake in the preheated oven until golden brown, turning them every few minutes. They will take 10 to 20 minutes, depending on how fresh the bread is. Assemble the cucumber, peppers, green onion and parsley in a large bowl; leave out the tomatoes for now. Prepare the dressing: Stir the lemon juice, salt and garlic together until the salt dissolves. Add the pepper, cinnamon and allspice, then slowly beat in the olive oil. (May be prepared up to 12 hours ahead to this point.) Place the cut up tomatoes on top of the other vegetables. Pour on the dressing and toss well; add the croutons and toss again (see note).
David Wood "The David Wood Food Book"