Ingredients
6 cups cubed crusty bread
3 lbs. chopped red/yellow tomatoes
1/2 cup Calamata or other Greek olives
3 cloves garlic, mashed and minced
3 tablespoons tarragon vinegar
3/4 cup extra-virgin olive oil
3/4 cup fresh basil leaves, minced
3 tablespoons chopped fresh marjoram
1/3 to 1/2 cup crumbled feta cheese
Preparation
IN a large bowl, combine the bread, chopped tomatoes and olives. In another bowl, whisk together the garlic, vinegar, oil, basil and marjoram. Pour dressing over the salad and toss to combine. Prepare at least 10 minutes before serving so that the bread soaks up some of the dressing. (Do not refrigerate before serving.) Garnish with crumbled feta cheese.
