1/1 Photo of Greek Croutons
My favorite way to make croutons for a greek salad or for a ceasar salad. They will keep in an airtight container for 3-4 days in your pantry. We love these! Also, good for brushing on pita bread before toasting to make pita chips! I found this in a food magazine and altered it to make it more to our taste, but I cannot remember which magazine!
My Private Note
cups br ...
Units: US | Metric
- 2 cups bread cubes, made from day old rustic style bread (crusts removed if you like, we keep ours on)
- 1/4 cup extra virgin olive oil
- 2 large garlic cloves, roughly chopped
- 2 tablespoons flat leaf parsley, finely chopped
- 2 tablespoons fresh basil, finely chopped
- 1 teaspoon finely grated lemon zest
- sea salt, to taste
- fresh ground black pepper, to taste
- 1Prejeat oven to 375°F.
- 2Put bread cubes in large bowl
- 3In small saucepan, heat oil and garlic, over med heat, until garlic begins to color.
- 4Cook garlic 3-5 minutes, stirring frequently and taking care to brown but not burn the garlic.
- 5Pour the oil through a strainer onto cubed bread.
- 6Gently toss until bread cubes are evenly coated.
- 7Trasnfer to baking sheet and toast the bread in oven, fipping occasionally, until golden on all sides, and still somewhat soft in middle, about 12 minutes.
- 8In the same bowl, mix remaining ingredients together and set aside.
- 9Return to bowl while still warm and toss with remaining crouton ingredients.
- 10Use with your favorite salad!
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Nutritional Facts for Greek Croutons
Serving Size: 1 (36 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 169.8
- Calories from Fat 126
- Total Fat 14.1 g
- Saturated Fat 1.9 g
- Cholesterol 0.0 mg
- Sodium 120.9 mg
- Total Carbohydrate 9.7 g
- Dietary Fiber 0.6 g
- Sugars 0.8 g
- Protein 1.5 g