Feta Vinaigrette Ingredients:
2 cloves garlic, minced
2 teaspoons Dijon mustard
1/4 cup Fiorucci balsamic vinegar
3/4 cup extra-virgin olive oil
1/2 cup crumbled feta cheese
Salad Ingredients:
4 cups French bread cubes
2 cups Roma tomatoes, cut in
 1-inch pieces
1/2 red pepper, cut in 1-inch cubes
1/2 yellow pepper, cut in 1-inch cubes
1/2 cup chopped cucumber
1/4 red onion, cut in half and
thinly sliced
1/4 cup chopped parsley
1/4 cup sliced black olives
Salt and freshly ground pepper
4 cups mixed salad greens
8 oz. Rostello Roasted Turkey, thinly
sliced and cut in1-inch pieces
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Directions:
1. To make feta vinaigrette whisk together garlic, mustard and vinegar; add olive oil gradually and whisk until well blended. Add feta cheese. Set aside.
2. Toast bread cubes in 400°F oven 12 to 15 minutes or until lightly browned and crisp, turning several times. Set aside.
3. In a large bowl combine tomatoes, peppers, cucumber, onion, parsley and olives, mashing tomatoes to release juices. Add the bread cubes and half the feta vinaigrette; mix and allow to sit for 20 minutes, stirring several times. Season to taste with salt and pepper.
4. Divide salad greens between plates. Top with bread mixture and turkey pieces. Drizzle with remaining vinaigrette.
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