Ingredients
- 1 recipe homemade parmesan-glazed croutons (see accompanying recipe.)
- 1 recipe tomato dressing with feta cheese (see accompanying recipe.)
- 10 ounce cherry tomatoes, cut in half
- 1/2 ounce red onion, thinly sliced
- 2 tablespoon white balsamic vinegar
- 5 ounce baby arugula
- 1 tablespoon drained capers
- 4 tablespoon crumbled feta cheese
- 1 recipe homemade parmesan-glazed croutons (see accompanying recipe.)
- 1 recipe tomato dressing with feta cheese (see accompanying recipe.)
- 10 ounce cherry tomatoes, cut in half
- 1/2 ounce red onion, thinly sliced
- 2 tablespoon white balsamic vinegar
- 5 ounce baby arugula
- 1 tablespoon drained capers
- 4 tablespoon crumbled feta cheese
- 2 cup day-old bread, cut into 1/2-inch cubes
- 2 tablespoon grated parmesan cheese, divided
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon pepper
- 4 tablespoon pompeian extra virgin olive oil
- 1 recipe homemade parmesan-glazed croutons (see accompanying recipe.)
- 1 recipe tomato dressing with feta cheese (see accompanying recipe.)
- 10 ounce cherry tomatoes, cut in half
- 1/2 ounce red onion, thinly sliced
- 2 tablespoon white balsamic vinegar
- 5 ounce baby arugula
- 1 tablespoon drained capers
- 4 tablespoon crumbled feta cheese
- 2 cup day-old bread, cut into 1/2-inch cubes
- 2 tablespoon grated parmesan cheese, divided
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon pepper
- 4 tablespoon pompeian extra virgin olive oil
- 2 ounce cherry tomatoes
- 2 tablespoon crumbled feta cheese
- 1 tablespoon shallots, chopped
- 1 tablespoon basil, chopped
- 3 teaspoon agave nectar, or 1 teaspoon c&h or domino sugar
- 1 1/2 tablespoon pompeian® red wine vinegar
- 1/2 teaspoon salt
- 5 tablespoon pompeian extra virgin olive oil
Preparation
Baking Directions:
To prepare the Parmesan-glazed croutons: Preheat the oven to 200 degrees Fahrenheit.
Mix all the ingredients, using 1 tablespoon of the Parmesan.
Be sure to coat the croutons well.
Place the croutons on a baking tray and bake in the oven for one hour.
Turn off the heat, pour the croutons into a bowl and mix with the remaining Parmesan.
Place the croutons back on the tray and let them rest in the warm oven for one more hour.
Now they are ready to be served.
To prepare the tomato dressing with feta cheese: Place all the ingredients into a food processor and process for one to two minutes until they are all amalgamated together into a delicious salad dressing.
To assemble the salad: Marinate the red onions in 1 cup chilled water and 2 tablespoons White Balsamic Vinegar for at least 30 minutes.
Then drain.
Mix the croutons, tomatoes and onion with half of the dressing and let the mixture rest for 15 to 20 minutes.
Add the arugula, capers and feta, plus half of the remaining dressing.
Dress the salad, serve and drizzle each plate with the remaining dressing.
