Jamie had me over the day after St. Patrick’s day for dinner. He made the most delicious meal inspired from an Ina Garten recipe. I have a feeling Ina likes to tip the bottle – the book should be titled, Hangover Cures for Jeffrey.
- Olive Oil
- French bread or boule, cut into 1-inch cubes (6 cups)
- Kosher salt
- 1 Cucumber
- 1 Red Pepper
- 1 Yellow Pepper
- 1 Pint Cherry or Grape Tomatoes
- 1/2 Red Onion
- 1/2 Pound Feta Cheese
- 1/2 Cup Kalamata Olives – pitted
- 2 Cloves of Garlic
- 1 tsp Dried Oregano
- 1/2 tsp Dijon Mustard
- 1/4 Cup Red Wine Vinegar
- 1/2 Cup Olive Oil
Heat 3 tsp., of olive oil in a large sauté pan. Add the bread cubes and sprinkle with salt; cook over low to medium heat, tossing frequently: 5 – 10 minutes, until nicely browned. Add more olive oil as needed.
Place the cucumber, red & yellow pepper, tomatoes and red onion in a large bowl.
Whisk together the garlic, oregano, mustard, vinegar, S&P in a small bowl. While still whisking, add the olive oil. Pour the vinaigrette over the vegetables. Add the feta, olives and bread cubes and mix together lightly. Set aside for 30 minutes for the flavors to blend. Serve at room temperature.