Cucumber Tomato Chunky Cheese Salad With Jumbo Croutons
|Olive oil||1⁄3 Cup (5.33 tbs)|
|White wine vinegar||1⁄4 Cup (4 tbs)|
|Chopped fresh basil||2 Teaspoon|
|Chopped fresh oregano||1 Teaspoon|
|Granulated sugar||1⁄4 Teaspoon|
|Red onion||1 Large|
|Sweet red pepper||1|
|Sweet green pepper||1|
|Havarti cheese||3⁄4 Pound|
|Pitted black olives||20 Large|
|Cherry tomatoes||2 Pound|
|Chopped fresh parsley||1⁄4 Cup (4 tbs)|
|Croutons||1 Cup (16 tbs) (Large)|
In large salad bowl, whisk together oil and vinegar; stir in basil, oregano, sugar, and salt and pepper to taste.
Trim cucumbers. With vegetable peeler, peel off strips 1/2 inch (1 cm) apart to create stripes. Cut into large chunks and add to bowl.
Slice onion thinly; add to bowl. Cut red and green peppers into 1/2-inch (1 cm) dice; add to bowl. Cut cheese into 1-inch (2.5 cm) cubes; quarter olives lengthwise. Add cheese and olives to bowl along with tomatoes and parsley; toss to combine. (Salad can be covered and refrigerated for up to 12 hours.) To serve, toss with croutons.