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Grecian Garden Toss

4   cups French bread cubes (half of an 8-ounce loaf)
1/4   cup Italian dressing (not creamy)
2   medium cucumbers, sliced
1/2   medium red onion, coarsely chopped
2   plum tomatoes, diced
1   can (4 ounces) pitted ripe olives
1/2   cup (2 ounces) crumbled feta cheese
1/2   cup Italian dressing
  1. Preheat oven to 375°F. For croutons, cut bread into 1-inch cubes using Serrated Bread Knife. Combine bread cubes and dressing in Classic Batter Bowl; mix well.
  2. Spread evenly on flat Baking Stone. Bake 11-13 minutes or until golden brown. Let cool on Baking Stone 10 minutes.
  3. For salad, place vegetables and cheese in serving bowl. Pour dressing over vegetables; toss gently. Serve with croutons.

Yield: 16 servings