Chopped Greek Salad With Garlic Croutons

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Fine Cooking
Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

3 cups 3/4-inch bread cubes (cut from day-old sturdy bread with crusts removed)

1 tsp. finely grated lemon zest

3 medium firm-ripe tomatoes, cored, seeded, and cut into 1/2-inch dice (about 2 cups)

1 tsp. chopped fresh oregano

Kosher salt and freshly ground black pepper

1/4 cup red- or white-wine vinegar (or fresh lemon juice)

2 Tbs. finely chopped shallots

2 Tbs. finely chopped fresh flat-leaf parsley

2 large cloves garlic, thinly sliced

1/2 cup fragrant extra-virgin olive oil

8 oz. firm feta, cut into 1/2-inch dice (about 1-1/2 cups)

1 medium English cucumber, seeded and cut into 1/2-inch dice (about 2 cups)

1/3 cup extra-virgin olive oil

1 cup meaty black olives, preferably Cerignola or Kalamata, pitted and quartered

1 tsp. mashed oil-packed anchovies (2 to 4 fillets), or to taste

1 tsp. Dijon mustard

4 cups gently packed baby arugula, washed and dried

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