Greek Salsa Salad

Ingredients

1 (8-oz.) round artisan bread loaf optional
2 tablespoons butter, melted optional
1 teaspoon minced garlic
1 (5-oz.) container mixed salad greens with herbs
2 large tomatoes, quartered
1 cucumber, seeded and thinly sliced into half moons
1/2 cups chopped assorted bell peppers
1-3 sliced green onions
1 cup refrigerated Greek vinaigrette with feta cheese and garlic or cucumber ranch dressing
1/2 cup black and green olives, pitted
1/2 cup celery sliced
1 small red onion sliced thin
1/2 cup feta cheese
1 cup chopped romaine lettuce

Directions

1. Preheat oven to 425°. Cut bread into 1-inch cubes (about 2 cups), and place in a single layer on a jelly-roll pan. Combine butter and garlic; drizzle over bread cubes, and toss to coat. Bake 5 to 7 minutes or until lightly toasted, stirring twice. Transfer bread to a wire rack, and cool completely (about 5 minutes).
2. Arrange salad greens and remaining ingredients on individual serving plates. Top with bread cubes, and serve with vinaigrette/salad dressing.