Rustic Bread Salad

 

1/3 pound day-old sourdough or crusty whole-grain bread, torn into chunks 8 cups torn mixed salad greens
3 large, ripe tomatoes, cut into chunks
1 cucumber, seeded, cut into 1/2-inch chunks
3/4 cup thinly sliced red onion rings, cut in half
1 and 1/3 cups crumbled feta cheese
1/3 cup pitted ripe olives, cut in half lengthwise
1/2 cup bottled Italian salad dressing

Place bread chunks in bottom of salad bowl. Top with greens.

Toss tomatoes, cucumber, onion, cheese and olives; place over greens. Refrigerate. Just before serving, pour dressing over salad. Toss lightly. Makes 6 to 8 servings.

Copyright 1995, The Associated Press