Hands-On Time
20 Mins
Total Time
40 Mins
Yield
12
Anna Wolf

How to Make It

Step 1

Preheat oven to 400°F. Toss bread and ⅓ cup of the oil on a rimmed baking sheet until evenly coated; season with ½ teaspoon of the salt. Bake, shaking sheet halfway through, until golden and toasted, 12 to 15 minutes. Let cool. (Croutons can be made, cooled, and stored in a resealable container, up to 4 days ahead.)

Step 2

Combine, tomatoes vinegar, sugar, oregano, olives, remaining ½ cup oil, and 1 teaspoon salt and toss well to combine. Add croutons and herbs and toss to combine. The croutons will continue to soften as they sit with the tomatoes, but the salad can be served immediately or made up to 4 hours ahead.

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Ratings & Reviews

/5
Reviews
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