Dishing up Easy Recipes and Forkin' Fun

Dempster's Greek Bread Salad

What do you do when you can't decide between a sandwich and a salad? You combine them into one perfect meal! And that's exactly what we did with this tasty Greek Bread Salad.

We got our hands on Dempster's delicious new Honey Wheat bread, cut it into cubes and toasted them into perfect little crunchy croutons. Then we sprinkled them over fresh arugula, sweet tomatoes, crisp cucumbers, protein-filled chickpeas, creamy Feta cheese, green peppers and red onions, and drizzled it all in a tangy homemade Greek dressing for the perfect finish. So get chopping and prepare to be a lunchtime hero with this winning dish!

Dempster's new Honey Wheat bread, using real Canadian honey, is only on shelves from February 16 until June 14th so don't miss your chance to try it. And for more information on Dempster's, visit their website here.

This post was sponsored by Dempster’s. The opinions are completely our own based on our experience.

Bite Me Bit

"From salad dressings all blessings flow."

-Paul Newman


Greek Dressing

1/3 cup olive oil
2 tbsp apple cider vinegar
1 tbsp fresh lemon juice
1 tbsp honey
1 small garlic clove, minced
1 tsp Dijon mustard
½ tsp lemon zest
½ tsp dried oregano
¼ tsp kosher salt
1/8 tsp freshly ground black pepper


4 cups (1-inch cubed) Dempster’s Honey Wheat Bread (about 5 slices, crusts left on)
1 tbsp olive oil
Pinch kosher salt
3 cups baby arugula
2 cups cherry tomatoes, halved
1 cup chopped English cucumber, unpeeled
1 cup chopped green peppers
1 cup canned chickpeas, rinsed and drained
¾ cup Feta cheese, cubed
½ cup sliced red onions, soaked in a bowl of cold water for 10 minutes and then drained well


1) To prepare the Greek dressing, in a small bowl, whisk olive oil, apple cider vinegar, lemon juice, honey, garlic, Dijon mustard, lemon zest, oregano, salt and pepper. Whisk well and set aside.

2) To toast the bread cubes, preheat oven to 400ºF. Toss bread cubes with olive oil and salt. Spread in a single layer on a parchment-lined baking sheet. Bake for 8 minutes until golden, tossing halfway through cooking. Remove from oven and set aside to cool.

3) To assemble the salad, in a large serving bowl, place arugula, tomatoes, cucumbers, green peppers, chickpeas, feta cheese and red onions. Add toasted bread cubes and toss salad with a few tablespoons of Greek dressing. Serve immediately and serve with remaining dressing to drizzle as desired.

Serves 6

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