To get me to eat, let alone enjoy a salad is some feat. This salad is the exception – a thoroughly enjoyable feast. Great with a steak or some roast meat.
30-40 cubes of bread 2cm x 2cm x 2cm
1 medium tomato
1 garlic clove (minced with a pinch of salt)
4 tablespoons olive oil
1 1/2 tablespoons red wine vinegar
400g small vine roma tomatoes (quartered)
1/2 medium onion (thinly sliced)
20 black olives (pitted and sliced)
125g Feta cheese
2 tablespoons fresh oregano
salt & pepper
Pop the cubed bread in an oven on 150ºC for 30 minutes until hard and crunchy.
Make the dressing by whizzing the tomato in a blender then transfer toa bowl and whisk in the garlic, red wine vinegar, olive oil, salt and pepper.
For the salad, combine the tomatoes, olives, onions, feta, oregano
Pour half of the dressing over the baked bread and leave for 10 minutes. Then combine with the salad and pour over the remaining dressing and serve immediately.