Santorini salad

Ingredients

• Olive oil

  Salad or cooking

  1 tsp or 5g

• Lemons

  Raw, with peel

  ½ fruit without seeds or 54g

• Garlic

  Raw

  1 cloves, minced or 3g

• Oregano

  Spices, dried

  ½ tsp, leaves or 0.5g

• Anchovy

  Fish, european, raw

  100g

• Sourdough bread

  French or vienna

  1 slice, medium or 64g

• Tomatoes

  Green, raw

  1 small or 91g

• Cucumber

  Peeled, raw

  ½ cup, sliced or 60g

• Mint

  Freshdirect

  1g

• Parsley

  Raw

  ½ cup or 30g

• Dill

  Fresh

  1g

• Onions

  Sweet, raw

  ¼ onion or 83g

• Capers

  Canned

  1 tbsp, drained or 9g

• Oregano

  Spices, dried

  2 tbsp, leaves or 6g

• Pecorino Romano

  Italian Classics Imported Grated or Shredded Cheese - Wegmans

  50g

Directions

1. Preheat oven to 200C. Whisk together 60ml olive oil, lemon rind and juice, garlic, oregano and 1 finely chopped anchovy, and season to taste.
2. Brush bread with remaining olive oil and season well. Place bread on an oven tray lined with baking paper. Bake until golden and crisp (6-7 minutes), then cool.
3. Combine remaining ingredients except cheese in a bowl, drizzle with half the dressing, season to taste and toss to combine. Arrange toasted bread on a platter, top with salad, scatter with cheese, drizzle with remaining dressing and serve.
4. Recipe by: Alice Storey (source: https://www.gourmettraveller.com.au/recipes/fast-recipes/santorini-salad-13779)