Bruschetta Feta Salad

• 1 loaf crusty Italian bread
• 4 large tomatoes, chopped
• 4 tablespoons fresh basil, chopped
• 3 garlic cloves, chopped
• 3 tablespoons red onions, chopped
• 14 cup red wine vinegar
• 12 cup extra virgin olive oil
• 14-12 cup feta cheese
• salt and pepper

1. Heat the oven to 400F
2. Cut the bread into small bite size pieces.
3. Place the bread on a cookie sheet and drizzle with olive oil.
4. Toast the bread in the oven until lightly crispy, tossing once, 10-20 minutes.
5. Combine the tomatoes, basil, garlic, onion, vinegar, olive oil, salt and pepper.
6. These steps can be done the night before.
7. Keep the toasted, cooled bread in a Ziploc bag, and the tomato mixture in the fridge until ready to serve.
8. The tomato mixture is better if it sits for at least 2 hours to allow the flavors to mix.
9. When ready to serve, toss the bread, tomato mixture and feta cheese.
10. Serve immediately.

crusty italian bread, tomatoes, fresh basil, garlic, red onions, red wine vinegar, extra virgin olive oil, feta cheese, salt

Taken from www.food.com/recipe/bruschetta-feta-salad-241829 (may not work)