This salad is the bomb! My sister Maria made her Greek Bread Salad a few months ago to bring to my cousins summer party. I’ve been hounding her for the recipe ever since. A Greek salad with Italian ciabatta, dare I say more (drool). I ♥ Greek food, this is a must try. Here’s the recipe:
Greek Bread Salad
1 loaf ciabatta bread, cut into ½-inch thick slices
1 cup of olive oil, plus more for brushing on bread
salt and pepper
¼ cup fresh lemon juice
2 cucumbers, quartered and cut into ½-inch dice
2 ripe beefsteak tomatoes, cut into ½-inch dice
1 red onion, peeled, halved and thinly sliced
12 ounces fresh feta cheese, crumbled
Very important: search your local area for a Greek deli to get the real deal feta. The feta should be bought in bricks and soaked in water. Regular supermarket supplied feta should be avoided for this salad.
Preheat the oven (350). Brush the bread with oil on both sides and season with salt and pepper. Use an oven rack to grill the bread (on both sides) until lightly golden brown. Move the bread to a platter and let it sit at room temperature – for slight hardening.
Meanwhile, whisk together 1 cup olive oil and lemon juice. Season to taste with salt and pepper. Fold the cucumbers, tomatoes, onions, and feta into the oil mixture and let it stand at room temperature for 30 minutes. Spoon the mixture over the bread. Serve immediately.
Maria recommends Bakaliko Greek American Grocery for ingredients (it’s on Long Island):
Hicksville, NY 11801