When cucumbers and tomatoes are at their summer best, there is nothing to match this fresh-tasting Greek salad. Seek out the best feta cheese you can find for this recipe.
- ½ ciabatta loaf, crusts discarded
- 2 Lebanese cucumbers
- 2 vine-ripened tomatoes
- handful of kalamata olives
- 3 French shallots, finely sliced
- 1 tsp rigani (dried Greek oregano)
- 100 g feta, crumbled
- 5 dill sprigs, leaves picked
- 100 ml olive oil
- 2½ tbsp brown vinegar
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Break bread into rough pieces and bake in oven until golden brown. Set aside.
Peel cucumbers, quarter and place into a bowl. Dice tomatoes and add to bowl with olives and shallots.
Add the oregano, crumbled feta cheese and dill. Drizzle over olive oil and brown vinegar. Season with salt. Then add bread and toss. Place in a bowl and eat immediately.