Bread Salad with Summer Beans and Feta

Bread Salad with Summer Beans and Feta


6 ounces coarse-textured rustic bread, 3 to 4 days old
1 pound green beans, cut into 1-inch pieces
3 medium red tomatoes, seeded and cut into ¾-inch dice
3 medium yellow tomatoes, seeded and cut into ¾-inch dice
1 small red onion, cut into ½-inch dice
¼ cup Melissa’s organic basil leaves, lightly packed
1 tablespoon coarsely chopped Melissa’s organic oregano
5 tablespoons red wine vinegar
⅓ cup extra virgin olive oil
2 cloves Melissa’s peeled garlic, minced
Coarse salt and freshly ground black pepper
12 ounces feta cheese, coarsely crumbled


Slice the bread into 1-inch slices. Sprinkle with ½ cup water and let sit for 2 minutes. Carefully squeeze the bread until dry. Tear it into 1-inch pieces and let rest on paper towels for 20 minutes.

Bring a large saucepan of salted water to a boil. Add the green beans and simmer until tender but still crisp, 3 to 5 minutes. Drain and cool.

Place the tomatoes, onion, bread, and cooled green beans in a large serving bowl. Tear the basil into ½-inch pieces and toss carefully into the bowl along with the oregano.

In a small bowl, whisk together the vinegar, oil, and garlic. Season with salt and pepper. Carefully toss the salad with the vinaigrette and let rest for 20 minutes. Serve with crumbled feta over top.

Servings: 6
Serving Size: Per Serving

Per Serving
Calories: 382
Cholesterol: 30 mg
Fat: 21 g
Sodium: 923 mg
Carbohydrates: 32 g
Protein: 18 g
Fiber: 5 g