Ingredients
1/3 cup olive oil
3 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 teaspoon minced garlic
¼ teaspoon salt
Black pepper, to taste
6 cups 1-inch diced crusty Italian bread
2 cups mixed baby spinach and arugula leaves
1 ½ cups Lindsay Organic Pitted Green Olives
1 cup cherry tomatoes, halved
2 Persian or baby cucumbers, cut into ½-inch dice
½ cup thinly sliced red onion
¾ cup fresh basil leaves, torn
1/3 cup crumbled feta cheese