Greek Salad With A Cherry Tomato Vinaigrette

• FOR THE CHERRY TOMATO DRESSING:
• 1-1/2 cup Cherry Tomatoes
• 6 whole Basil Leaves, Roughly Chopped
• 1/2 teaspoons Dried Oregano
• 1 clove Garlic, Roughly Chopped
• 2 Tablespoons Olive Oil
• 1 Tablespoon Red Wine Vinegar
• 1 pinch Salt
• FOR THE CROUTONS:
• 3 cups Diced Bread, I Used Gluten Free Ciabatta Bread, Use Whatever You Like Best
• Olive Oil
• Garlic Powder
• Dried Oregano
• Salt
• FOR THE SALAD:
• 1/2 cups Pitted Kalamata Olives, Cut In Half
• 3/4 cups Diced Red Pepper
• 1/4 cups Diced Red Onion
• 3/4 cups Diced Cucumber
• 1/2 cups Feta Cheese, Crumbled
• 8 cups Lettuce

1. For the cherry tomato dressing:
2. 1. Place a large pan on medium heat. Add the cherry tomatoes (no oil needed) and cook in the pan for 15 -20 minutes until they are starting to burst open and brown, stirring often. Let cooked tomatoes cool for about 10 minutes.
3. 2. In a blender, add cooked cherry tomatoes and the remaining dressing ingredients. Blend for about 30 seconds until dressing is smooth. Set aside.
4. For the croutons:
5. 1. Preheat oven to 400u0b0F. Place diced bread on a large sheet pan and drizzle with olive oil and season with salt, garlic powder, and oregano.
6. 2. Place in the oven for about 10 minutes, until bread cubes are crispy.
7. To assemble the salad:
8. 1. In a large bowl, mix together all salad ingredients, except for the lettuce.
9. 2. Place 1-2 cups of lettuce in each bowl and top with about vegetable mixture and a handful of croutons.
10. 3. Top with the cherry tomato dressing and enjoy!

tomato, tomatoes, basil, oregano, clove garlic, olive oil, red wine vinegar, salt, croutons, bread, olive oil, garlic, oregano, salt, salad, olives, red pepper, ubc, cucumber, feta cheese

Taken from tastykitchen.com/recipes/salads/greek-salad-with-a-cherry-tomato-vinaigrette/ (may not work)