Greek Bread Salad

1/2 baguette, cut into 1-inch cubes

Recipe and photo by Sara Newberry

3 tablespoons red wine vinegar

1/4 cup olive oil

1 cup cherry tomatoes, halved

1 bell pepper, chopped

1/2 red onion, thinly sliced

1/2 cup pitted kalamata olives, halved

1/2 cup crumbled feta

1 cup baby arugula

1 tablespoon chopped fresh dill

1 tablespoon chopped fresh oregano

Heat oven to 350F. Spread bread cubes on a baking pan and toast until lightly golden, about 10 minutes. 

Meanwhile, in a large bowl, whisk together vinegar and oil. Add tomatoes, bell pepper, onion, olives and feta; toss to mix. Add warm bread, arugula and herbs, toss again. Let stand 10 minutes before serving.