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Ingredients
- 2 slices thick white bread
- 200 g (7 oz) feta cheese
- 1 garlic clove, crushed
- 1 tablespoon chopped marjoram
- 1 tablespoon snipped chives
- 1 tablespoon chopped basil
- 2 tablespoons white wine vinegar
- 80 ml (2 1/2 fl oz/ 1/3 cup) olive oil
- 1 red coral lettuce
- 1 green mignonette or oak leaf lettuce
Method
1. Preheat the oven to 180°C (350°F/Gas 4). Remove the crusts from the bread and cut the bread into small cubes. Place on an oven tray in a single layer and bake for 10 minutes, until crisp and lightly golden. Transfer to a bowl and cool completely.
2. Cut the feta into small cubes and put in a bowl. Put the garlic, marjoram, chives, basil, vinegar and oil in a screw-top jar and shake well. Pour over the feta and cover with plastic wrap. Leave for at least 30 minutes, stirring occasionally.
3. Tear the lettuce into large pieces and put in a serving bowl. Add the feta with the dressing and bread cubes and toss the salad well.
