Bread Salad with Tomatoes and Feta

Bread Salad with Tomatoes and Feta

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  • 1 tablespoon pomegranate molasses
  • 4 slices artisan bread, brushed with olive oil and grilled until lightly brown
  • 2 cups halved cherry tomatoes
  • 1 cup peeled, seeded and cubed cucumber
  • 20 Kalamata olives, pitted and halved
  • 1 head Romaine lettuce, cut into bite-size pieces
  • 1 cup chopped Italian parsley
  • 1/2 cup chopped mint
  • 1 lemon, juiced, or to taste
  • 2 tablespoons extra virgin olive oil, or more if needed
  • Salt and pepper, to taste
  • 1/3 cup sheep’s milk feta


Cut grilled bread into cubes. Mix in a bowl with tomatoes, cucumbers, olives, Romaine, parsley and mint.

In a small bowl, whisk together lemon juice, olive oil and 1 tablespoon pomegranate molasses. Pour over the salad. Add salt and pepper to taste, and top with feta.