Cretan Salad
Quick Recipes Simple Recipes Lacto-Ovo Vegetarian Recipes Vegetables Greek Salads
The salad of this summer. The croutons on the bottom will soften from the vegetable juices, while those on top will soften from the fruity olive oil. Between these layers of delicious croutons, you'll find a wide range of taste sensations: salty, juicy, tangy, creamy, crunchy. This is a rustic salad from Crete.
Ingredients
1 large tomato
1 cucumber
1/2 red onion
1/4 bunch parsley
2-3 basil leaves (Greek if you have it, Italian works too)
1 heaping tablespoon olives (in oil)
1 heaping teaspoon capers (in salt)
4 slices feta (or danish white cheese)
dried oregano, pepper
1-2 tablespoons extra virgin olive oil
1 whole grain roll (can have seeds)
Servings: 1
How to prepare cretan salad
- Tear the roll into small pieces and put in the oven at 150°C (300°F) for about 5 minutes, until the bread is dried. The roll pieces can also be left at room temperature for a few hours to dehydrate naturally.
- On a wide plate, place half of the dried roll pieces.
- On top, cut the tomatoes and cucumbers into cubes. Cut the onion into thin strips or small cubes (however you like it in salads; I chop it finely). Arrange the vegetables in a pyramid shape.
- Sprinkle the finely chopped parsley and basil on top of the vegetables.
- Add the drained olives and capers rinsed in cold water to remove excess salt.
- Place the feta slices around the edges. Sprinkle generously with oregano and some ground black pepper.
- Place the remaining roll pieces on top. Pour the extra virgin olive oil over the entire salad.
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