I made this for the first time last summer and have been waiting all year for fresh tomatoes to make it again. It’s really delicious and very summery. One of the nicest things about this recipe is that you can use whatever vegetables you have on hand (i.e. whatever showed up in your farm share that week!). My favorite part are the cubes of bread—definitely don’t skimp on these. If I was left up to my own devices I would probably just soak the bread in the dressing, but alas, a girl should probably eat her vegetables. Enjoy! And thanks for reading.
3 cups (or so) diced bread
1 cucumber/zucchini/squash, diced
1 or 2 peppers, diced
1 pint cherry or grape tomatoes, halved
1/2 small red onion, thinly sliced.
2 tsp. minced garlic (2 cloves)
1/4 cup red wine vinegar
1 tsp. dried oregano
1/2 tsp Dijon mustard
1/2 cup olive oil
olives (I omitted)
1. Heat olive oil in a large skillet over medium heat. When it’s hot, add the diced bread and season with salt and pepper. Stirring frequently, toast the bread till it’s browned, about 5-10 minutes. Let cool.
2. Combine the cucumber, peppers, tomatoes and red onion.
3. In a small container, whisk together the garlic, red wine vinegar, oregano, Dijon mustard, salt and pepper to taste. While whisking, add the remaining 1/2 cup of olive oil. (If this seems like it would be a lot of dressing for your veggies, you could cut it in half).
4. Add the feta, olives and bread to the vegetables. Pour the vinaigrette over the top and mix to combine. Let it rest for about 30 minutes to let all the flavors develop.
It lasts for a while, so it’s good to enjoy for lunch.
Also, if anyone is in the Baltimore area and is looking to adopt a cat, I discovered this cat rescue over the weekend: Lucky Cat Rescue
They seems like a really well-run organization and have many pretty kittens and cats up for adoption. They are also looking for volunteers to foster cats. If you are interested–please check them out!
Everyone should be as lucky as this cat with her very own fort!