Mediterranean Bread Salad with Feta and Olives
A no-cook bread salad where torn bread soaks up tomato juices, olive oil and salty feta. Bright, fresh and ready in minutes.
- Total
- 25 min
- Prep 15 · Rest 10
- Serves
- 1
- Difficulty
- Easy
You'll practice: Seasoning in layers
- Savory
- Mediterranean
- No cook
Instructions
-
Tear the 2 slices of bread into rough 3 cm pieces and spread them on a plate. Leave them to dry and firm up for 10 minutes while you prepare the vegetables.
~10 min
Drying the bread firms it up so it can absorb tomato juices without turning completely mushy.
Tearing the bread instead of cutting it creates rough edges that grip the dressing better than smooth slices.
-
While step 1 waits
Cut the 2 tomatoes into 2 cm wedges. Cut the 0.5 cucumber in half lengthwise, then slice into 1 cm half-moons. Thinly slice the 0.25 red onion.
~5 min
-
Put the tomatoes, cucumber and red onion in the large bowl. Add 2 tbsp olive oil, 0.25 tsp salt and 0.125 tsp black pepper and toss well.
~2 min
Salting the vegetables early draws out their juices, creating the dressing the bread will soak up.
Seasoning in layers Season the vegetables before adding bread so the salt draws out juices evenly. Taste after tossing; adjust before the bread soaks up the dressing.
-
Add the dried bread pieces and 8 olives to the bowl. Toss so the bread starts soaking up the tomato juices and oil.
~1 min
Tossing now lets the bread absorb the tomato juices and oil, softening it while keeping some chew.
Let the salad sit for a few minutes before eating so the bread softens in the tomato juices but keeps a slight chew.
-
Crumble the 50 g feta over the salad in rough pieces. Toss once gently, then serve.
~2 min