Mediterranean Tomato & Bread Salad

You won’t be able to help yourself; you are going to eat all of the delicious vinaigrette soaked homemade croutons first in this salad before the veggies. They are that good! enJOY!

• ½ pound Italian or Sourdough bread, cut in ¾” cubes
• 1/3 cup plus ½ cup olive oil
• ¼ cup red wine vinegar
• 1 teaspoon plus ½ teaspoon salt
• 1 teaspoon plus ½ teaspoon Cavender’s All Purpose Greek Seasoning
• Two packets of Splenda, optional
• 2 cloves garlic, minced
• 1 pound cherry or grape tomatoes, halved through the stem
• ¾ cup feta cheese, crumbled
• ½ cup Kalamata olives, pitted
• ½ English cucumber, halved lengthwise and sliced
• ½ cup sweet or Vidalia onion, chopped

Heat the 1/3 cup olive oil in a 12” sauté pan until hot but not smoking. Add bread cubes and sprinkle with ½ teaspoon salt and ½ teaspoon Cavender’s. Sauté over medium high heat for 5-8 minutes tossing often until bread is evenly browned and crisp. Place cooked croutons on a plate lined with a paper towel and set aside.

In a small bowl whisk together ½ cup olive oil, vinegar, salt, Cavender’s, Splenda, and garlic then set aside. In a large bowl place tomatoes, feta, olives, cucumber, and onions. Add croutons and vinaigrette. Toss carefully to combine. Best if made 30 minutes to 2 hours before serving.