2.5oz.can sliced black olivesdrained (kalamatas would also be good!)
For the vinaigrette:
2clovesgarlicminced
1¼tsp.dried oregano
½tsp.Dijon mustard
¼cupred wine vinegar
1tsp.salt
½tsp.freshly ground black pepper
1/3cupolive oil
Instructions
To prepare the salad, heat the olive oil in a large sauté pan. Add the bread cubes and sprinkle with salt; cook over medium heat, tossing frequently, for 5-10 minutes, until nicely browned. Remove from the heat.
Combine the cucumber, bell peppers, tomatoes, and red onion in a large bowl.
To make the vinaigrette, combine the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl. Whisk in the olive oil to create an emulsion. Pour the vinaigrette over the vegetables. Add the feta, olives, and bread cubes. Mix together lightly. Set aside for 30 minutes to let the flavors blend.