Greek Salad with Homemade Croutons 

Directions

Red Wine Vinaigrette 

1. Combine all ingredients in a jar and shake vigorously for 2 minutes.
2. Store at room temperature in an air-tight container until ready to use. 

Homemade Croutons 

1. Preheat oven to 350°F (176°C). Line a baking tray with parchment. Set aside. 
   
2. Toss bread cubes with garlic, parsley salt and pepper until coated.
   
3. Spread herbed cubed bread evenly on pan. Drizzle with olive oil. 
   
4. Bake at 350°F (176°C) for 10 minutes, turning bread cubes once in oven.
   
5. Turn oven off. Leave pan of herbed bread cubes in oven for 10 minutes.
   
6. Remove from oven and let cool and dry overnight.
   
7. Store Homemade Croutons in an airtight container for up to 2 weeks. 

Greek Salad 

1. Slice field cucumber into 1 inch slices. Cut each slice into quarters. Set aside.
2. Remove seeds from red and yellow bell peppers. Cut into ¼ inch pieces. Set aside.
3. Slice onion into thin slices. Set aside.
4. In a medium bowl combine sliced cucumber, peppers and onion.
5. Add cherry tomatoes, kalamata olives and feta cheese.
6. Toss all ingredients together. Season with salt and pepper.
7. Drizzle with 3 tablespoons Red Wine Vinaigrette.
8. Let vegetables marinate for 30 minutes in refrigerator. 

Assembly

1. Add ½ cup Homemade Croutons to marinated vegetables.
2. Toss to combine all ingredients.
3. Serve with additional Red Wine Vinaigrette on the side.
4. Serve immediately.