A bread from Greece

12 slices sourdough bread

1/2 cup extra virgin oilve oil

1 red onion

2 Lebanese cucumbers

3 firm ripe Flavorite tomatoes

1/3 cup roughly chopped dill

150g fetta

2 tbs fresh lemon juice

Salt and freshly ground pepper

Brush bread on both sides with some of the olive oil. grill or toast on both sides (a ribbed grill is ideal). Cut bread diagonally in half. Coarsley chop onion, cucmber and tomatoes and place in a bowl with the dill. Crumble the fetta and add. Whisk together remaining oilve oil with lemon juice, salt and pepper to taste.

Pour over vegetables and toss. Arrange bread pieces around the edge of plates and pile the salad in the centre.

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