What can you do with bits of leftover bread? Use them to make a layered tomato, feta & za’atar salad with sourdough croutons. Croutons are a great way to use up loaf ends. They also soak up the juices of the classic vinaigrette dressing, the recipe for which is also included. We aim to please. #100ways

For the Vinaigrette
cooking time: 5 minutes, yield: 3/4 cup

• 1shallot, finely chopped
• 1 clove of garlic, finely chopped
• 1 1/2 tsp Dijon mustard
• 2 tbsp white grape vinegar (feel free to substitute red grape or apple cider)
• 1/4 tsp salt
• 1/4 tsp cracked black pepper
• 1/2 cup extra virgin olive oil

Add the shallot, garlic, Dijon mustard, vinegar, salt & pepper to a bowl and whisk till combined. Slowly drizzle in the olive oil, whisking at the same time as your pour so that it emulsifies. Taste for seasoning. Transfer to a jar and store in the fridge for a week.

For Sourdough Croutons
cooking time: 5 mins active, 15 mins inactive

• 200 grams (about 4-5 slices) of For the Love of Bread country sourdough bread roughly torn into pieces
• 3 tbsp extra virgin olive oil
• 1 tbsp fresh thyme leaves
• 1/2 tsp dried oregano
• 1/4 tsp garlic powder
• 1/2 tsp salt

Preheat the oven to 177 C. Place torn bread pieces in a single layer on a baking tray. Drizzle olive oil on top with the thyme, oregano, garlic powder & salty. Mix well with your hands till all the bread pieces are evenly coated. Bake in the oven for 15 mins or until golden brown & crisp. Store in an air-tight container or ziplock for one week

For the Salad
serves 2

• 400 grams cherry tomatoes, halved
• 100 grams feta cheese
• handful of fresh za’atar leaves (about 20 grams)
• vinaigrette
• sourdough croutons

To serve
(assembled in layers)

Drizzle 2 tbsp of vinaigrette onto a large platter. Add the cherry tomatoes. Drizzle 1 tbsp of vinaigrette on top of tomatoes. Add half the za’atar leaves scattered evenly throughout. Add generous amount of croutons. Add remaining za’atar leaves. One last drizzle of vinaigrette on top. Enjoy!