Ingredients Jump to Instructions ↓

  1. garlic CROUTONS:

  2. 3 c bread crumbs,

  3. 3/4 inch cubes are good. (Cut from day old, sturdy bread with crusts remeoved)

  4. 1/3 c EVOO

  5. 2 large garlic cloves , thinly sliced

  6. 2 T flat leaf parlsey, finely chopped

  7. 1 t finely grated lemon zest


  9. 1/2 c fragrant evoo

  10. 1/4 c red or white wine vinegar , or fresh lemon juice

  11. 2 T finely chopped shallots

  12. 1 t Dijon mustard

  13. 1 t chopped fresh oregano

  14. 1 t mashed oil-packed anchoves (2-4 filets)

  15. kosher salt

  16. fresh ground black pepper

  17. SALAD:

  18. 4 c gently packe baby arugula , washed and dried

  19. 3 medium firm-ripe tomatoes , cored, seeded and diced (about 2 c)

  20. 1 med english cucumber , seeded and diced (about 2 cups)

  21. 1 c meaty Kalamata or Cerignola olives , pitted and quartered

  22. 1/2 lb firm feta cheese , cut into 1/2 inch dice, (about 1 1/2 c)

Instructions Jump to Ingredients ↑


  2. Prejeat oven to 375, with rack in center Put bread cubes in large bowl In small saucepan, heat oil and garlic, over med heat, until garlci begins to color, 3-5 min being careful not to burn Pour the oil throuh a strainer onto bread crumbs Toss until evenly coated Trasnfer to baking sheet and toast the bread in oven, fipping occasionally, until golden on all sides, and still somewhat soft in middle, about 12 minutes Return to bowl while still warm and toss with remaining crouton ingredients DRESSING In a medium bowl, whisk the evoo and viengar or lemon juice, shallots, mustard, oregano and anchovies. Add salt and pepper to taste.

  3. Let sit for at least 10 minutes SALAD:

  4. Lay athe arugual on a large platter and artfully arrange veggies, cheese, and groutons in stripse or piles Whisk the dressing again and pour into a small pitcher to serve, or, drizzle over entire salad just before serving (may not need all of the dressing).


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