Croutons:
- 1 seeded baguette (or your favorite rustic bread), cut into bite-sized chunks
- 2 tbsp olive oil
- 2 cloves of garlic, crushed into a paste
- Sea salt and fresh cracked pepper
Preheat the oven to 375 degrees.
Line a baking dish with tin foil (for easier clean up) and coat with cooking spray. Combine the olive oil, garlic paste, salt, and pepper to taste in a large bowl. Place the bread crumbs in the bowl and coat with olive oil and garlic mixture.
Place on a baking sheet and bake for 10-13 minutes or until golden brown and crispy. Set aside to cool.
Vegetables:
- 8 oz grape tomato medley, sliced in half
- 2 cucumbers, seeded and diced
- 1 15 oz can of garbanzo beans, rinsed and drained
- 1/2 red onion, diced
- 1/2 cup of feta cheese
- 6-7 fresh basil leaves, torn into pieces
- Fran's Simple Vinaigrette (I doubled the recipe for this salad)
While the bread is baking, prepare the vegetables and salad dressing.
Once the bread cools, combine all ingredients and mix thoroughly. Serve immediately and enjoy!