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Greek-Style Bread Salad with Creamy Lemon-Caper Dressing

May 2009
Greek-Style Bread Salad with Creamy Lemon-Caper Dressing

by 2 people

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Makes: 6 servings

Prep: 20 mins

Bake: 10 mins

  • 12 baguette slices
  • 2 tablespoons extra-virgin olive oil, plus more for brushing
  • 3 cloves garlic, 1 halved, 2 finely chopped
  • 1/4 cup plus 2 tablespoons Greek-style yogurt
  • 2 tablespoons lemon juice
  • 1 10 ounce bag  chopped romaine lettuce
  • 1 pint grape tomatoes, halved lengthwise
  • 1 small red onion, finely chopped
  • 2 tablespoons capers, rinsed
  • Pepper
  1. Preheat the oven to 375 degrees . Brush both sides of each bread slice with olive oil, place on a baking sheet and bake for 10 minutes. Rub the garlic halves on each toast.
  2. In a large salad bowl, add the chopped garlic; whisk in the yogurt, lemon juice and 2 tablespoons olive oil. Toss with the lettuce, tomatoes, onion and capers. Season with pepper. Divide the salad among 6 plates and top each with 2 toasts.
Tip Time saver
  • Prepare toasted garlic bread one day ahead.