Greek-Style Bread Salad Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Mediterranean bread salad with feta, kalamata olives, capers, and roasted red peppers dressed in olive oil and vinegar. A hearty, tangy side that works with grilled meats or stands on its own.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1/2 day-old baguette or crusty Italian bread, (cut into 1-inch cubes (about 4 cups))
- 1 English cucumber, (seeded and cut into 1/2-inch chunks)
- 1 1/2 pounds cherry tomatoes or medium Campari tomatoes, (halved or quartered)
- 1/4 red onion, (thinly sliced)
- 8 ounces roasted red peppers, (slivered (about 1 1/2 red bell peppers))
- 3.5 ounces capers, (drained (about 1/3 cup))
- 1/2 cup pitted Kalamata olives, (drained)
- 1/3 cup crumbled feta cheese
- 1/2 cup slivered or torn fresh basil leaves
- 1/3 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 1/2 teaspoons Italian Seasoning
- 1 garlic clove, (pressed)
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon freshly ground black pepper
At a glance
PER SERVING · TIME 90M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Sodium
- 1177mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 130mg
- Calcium
- 91mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1177MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.