Food & Cooking Recipes Salad Recipes Mediterranean Salad with Olive-Bread Croutons 4.3 (4) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Yunhee Kim Servings: 6 Frisee, red-leaf lettuce, and olive-flecked croutons offer an elegant twist on a classic Greek salad. Ingredients For the Croutons ¼ olive loaf, crust removed, bread cut into ½-inch pieces (about 2 cups) 1 tablespoon extra-virgin olive oil For the Dressing 2 tablespoons minced shallot ¼ cup red-wine vinegar 2 teaspoons fresh lemon juice 6 tablespoons extra-virgin olive oil Coarse salt and freshly ground pepper, to taste For the Salad 2 heads frisee, torn into pieces (4 cups) 1 head red-leaf lettuce or 4 heads Lolla Rossa, torn into pieces (4 cups) 12 red or yellow cherry tomatoes, halved or quartered ½ cup pitted, sliced Kalamata olives (about 2 ½ ounces) 3 ounces feta cheese, crumbled ½ cup fresh dill leaves ½ English cucumber, thinly sliced Directions Make the croutons: Preheat oven to 350 degrees. Toss bread with oil on a rimmed baking sheet. Bake until golden brown, 15 to 20 minutes. Let cool. (Croutons can be stored in an airtight container up to 1 week.) Make the dressing: Puree shallot, vinegar, and lemon juice in a blender. With machine running, gradually add oil in a slow, steady stream until emulsified. Season with salt and pepper. Make the salad: Toss together salad ingredients. Sprinkle with croutons, and drizzle with dressing. Serve immediately. Cook's Notes Olive bread adds saltiness to the croutons, but you can use any rustic loaf. Rate it Print