Mixed vegetable & feta salad with sourdough

Heres a salad with the lot - chunks of bread, olives to eat with your fingers and salty feta.

Recipe «Mixed vegetable & feta salad with sourdough» presented in category Recipes / Salads, to prepare this dish you will need no more 35 minutes. To make this dish at home by prescription from the author Gomer would need: 1 tbsp red wine vinegar, 2 tbsp fresh lemon juice, 120ml olive oil, 2 baby fennel bulbs, halved lengthways, thinly sliced, 1 red onion, halved, thinly sliced , 2 red capsicums, halved, seeded, cut into 1cm-thick strips, 200g sourdough bread, cut into 3cm pieces, 1 small Lebanese cucumber, halved lengthways, seeded, thinly sliced , 95g kalamata olives, 100g feta, drained, 1 cup fresh basil leaves.

Ingredients:

• 1 tbsp red wine vinegar 
• 2 tbsp fresh lemon juice 
• 120ml olive oil 
• 2 baby fennel bulbs, halved lengthways, thinly sliced 
• 1 red onion, halved, thinly sliced 
• 2 red capsicums, halved, seeded, cut into 1cm-thick strips 
• 200g sourdough bread, cut into 3cm pieces 
• 1 small Lebanese cucumber, halved lengthways, seeded, thinly sliced 
• 95g kalamata olives 
• 100g feta, drained 
• 1 cup fresh basil leaves 

Instructions

1. Preheat oven to 200°C. Whisk the vinegar lemon juice and 80ml (1/3 cup) oil in a large bowl. Add the fennel and onion, and toss to combine. Set aside for 30 minutes to develop the flavours.
2. Combine the capsicum and 1 tablespoon of the remaining oil in a roasting pan. Season with salt and pepper. Bake for 20 minutes. Place the sourdough and remaining oil in a bowl and toss to coat. Add to the capsicum and bake for a further 10-12 minutes or until the capsicum is soft and the bread is light golden.
3. Transfer the bread and capsicum to a large serving bowl. Add the fennel mixture and cucumber and toss to combine. Add the olives, feta and basil. Toss gently to combine.