Santorini Salad

gourmettraveller.com.au

LadyJMayo

125 ml extra-virgin olive oil (½ cup)

Finely grated rind and juice of 1 lemon

1 garlic clove, crushed

½ tsp dried Greek oregano

6 anchovy fillets

4 to 6 thin slices brown or rye sourdough bread

3 vine-ripened or heirloom tomatoes, thinly sliced

1 Lebanese cucumber, thinly sliced

½ cup mint, torn

½ cup flat-leaf parsley, torn

½ cup dill, torn

1 salad onion, thinly sliced

2 tbsp baby capers in brine, rinsed

2 tbsp oregano

40 gm kefalotyri or pecorino, grated or shaved

Directions at gourmettraveller.com.au

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