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Easy Greek salad

Name: Easy Greek salad recipe
Yield: 4
Ingredients: 300g sourdough bread, crusts removed, torn into large chunks; Olive oil spray; 6 ripe tomatoes (mixed colours and varieties), cut into large chunks; 1 long cucumber, cut into large chunks; 1 red onion, cut into thin wedges; 120g pitted Kalamata olives; 2 tsp Greek dried oregano (or fresh oregano if you have it); Juice of 1 lemon; 2 tbs extra-virgin olive oil; 200g cottage cheese; 100g Greek feta, crumbled; 2 tbs finely chopped flat-leaf parsley (optional)

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https://healthimprovements.info/recipes/easy-greek-salad-recipe/7gqr2c6t — Sifnos summer salad revisited

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by Matt Preston

delicious. senior editor

Oct 01, 2019

“On a recent trip to Greece I became obsessed with creating the perfect Greek salad, and experimented with changing the cheese and even adding fruit, such as peaches or watermelon, to support or replace the tomatoes or cucumbers. The most unusual and successful variation was the addition of barley rusks in the manner used in Crete for dakos salad. This does a delightful job of soaking up the dressing and adds biscuity toastiness. These rusks are hard to find here, so rather than use digestive biscuits (which taste oddly similar), we’ve employed toasted bread, which is sometimes used instead of rusks in Crete, too. If you’d like some protein, serve this with grilled lamb cutlets.” This is an edited extract from More by Matt Preston, published by Plum, $39.99, with photography by Mark Roper.

300g sourdough bread, crusts removed, torn into large chunks
Olive oil spray
6 ripe tomatoes (mixed colours and varieties), cut into large chunks
1 long cucumber, cut into large chunks
1 red onion, cut into thin wedges
120g pitted Kalamata olives
2 tsp Greek dried oregano (or fresh oregano if you have it)
Juice of 1 lemon
2 tbs extra-virgin olive oil
200g cottage cheese
100g Greek feta, crumbled
2 tbs finely chopped flat-leaf parsley (optional)

Method

1.

Preheat the oven to 180°C. Spread the torn bread on a baking tray and spray with olive oil. Bake, turning once, for 15-20 minutes or until golden and crisp.
2.

Combine the tomato, cucumber, onion, olives and oregano in a shallow bowl. Drizzle with the lemon juice and olive oil, then season and toss together.
3.

Just before serving, add the bread and toss to combine. Dollop teaspoonfuls of the cottage cheese on top and scatter with feta and parsley (if using).