Ingredients:

  • 6 cups (300g) sourdough bread, cut into 1-inch cubes
  • 2 tbsp (30ml) extra virgin olive oil
  • ½ tsp (3g) sea salt
  • ¼ tsp (1g) cracked black pepper
  • 3 cups (450g) cherry tomatoes, halved
  • 1 cup (150g) English cucumber, diced
  • ½ cup (75g) red onion, thinly sliced
  • ½ cup (75g) Kalamata olives, pitted and halved
  • 6 oz (170g) Greek feta cheese, crumbled
  • ¼ cup (15g) fresh flat-leaf parsley, chopped
  • 3 tbsp (45ml) extra virgin olive oil
  • 2 tbsp (30ml) red wine vinegar
  • 1 tbsp (15ml) fresh lemon juice
  • 1 clove (5g) garlic, minced
  • 1 tsp (5g) dried oregano
  • ¼ tsp (1g) salt

Instructions:

  1. Preheat your oven to 400°F (200°C). Toss the sourdough cubes with olive oil, salt, and pepper on the baking sheet.
  2. Roast for 12–15 minutes, tossing halfway through, until the edges are mahogany-colored and the centers feel light and airy. Remove from the oven and let cool slightly.
  3. Combine the halved tomatoes, diced cucumber, sliced red onion, and Kalamata olives in a large mixing bowl.
  4. In a small jar or bowl, whisk together the olive oil, red wine vinegar, lemon juice, minced garlic, and dried oregano until glossy and fully combined.
  5. Add the toasted sourdough cubes to the vegetable bowl.
  6. Pour the dressing over the mixture and toss gently to coat.
  7. Fold in the crumbled feta and fresh parsley at the very end.