Serves 1
45 min
Greek Salad with Paprika Croutons
Recipe GLPRc3e21426d42f0b
A vibrant Mediterranean salad featuring crispy smoked paprika croutons, fresh spinach, cucumber, tomato, and banana peppers, topped with crumbly feta cheese and finished with a tangy vinaigrette dressing.
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Ingredients
1 serving ciabatta or sandwich bread, cut into cubes
½ tablespoon butter, melted
1 teaspoon smoked paprika
1 cup fresh spinach
½ cucumber, peeled and diced small
½ tomato, chopped
3 banana pepper slices, chopped
2 tablespoons feta cheese, crumbled
2 tablespoons fresh parsley, finely chopped
Olive oil, balsamic vinegar, or Greek dressing for serving
Coarse sea salt to taste
Directions
Preheat your oven to 400°F. Cut the bread into bite-sized cubes and place them in a small bowl.
In a small separate container, combine the melted butter with the smoked paprika, mixing thoroughly until evenly colored.
Pour the paprika-butter mixture over the bread cubes and gently toss until each piece is well coated.
Spread the coated bread cubes in a single layer on a baking sheet and place in the preheated oven.
Bake for 8–10 minutes, stirring halfway through, until the croutons are golden brown and crispy. Immediately sprinkle with coarse sea salt while still warm, then set aside to cool slightly.
While the croutons bake, place the fresh spinach in a large bowl. Add the diced cucumber, chopped tomato, and chopped banana pepper slices.
Add the cooled croutons to the salad bowl along with the crumbled feta cheese and freshly chopped parsley. Gently toss all ingredients together.
Drizzle the salad with olive oil, balsamic vinegar, or Greek dressing to your liking. Toss once more gently and serve immediately.
