All about the Sides, 19 of 50. My Greek Style Salad, so this is very much an adaption of a dish I had a few years ago when on holiday in Crete. The original is a bit like a bruschetta or it was when I had it, using a barley rusk as the crouton the juices all soak into it and it’s really delicious. This salad essentially creates the same effect and is also delicious. 1 medium cucumber 2 medium red onions 6 medium tomatoes Handful of Dill 120ml olive oil 2 tbsp red wine vinegar 2 heaped tbsp capers 1 tbsp dried oregano Generous pinch of salt 1 tsp white pepper 50-60g Kalamata olives 150g feta Wholemeal bread cut into large croutons 1. peel the cucumber and remove the seeds doesn’t matter if you don’t get them all. Slice it into 1/2cm thick pieces 2. Thinly slice the red onion and dice the tomatoes into a chunky dice, roughly chop the dill 3. Make the dressing by adding the olive oil, vinegar, capers, oregano, salt and pepper to a bowl mixing well. 4. Add the tomatoes, onion, cucumber and dill to the bowl with the olives and feta mix well and let it sit for 15-20 mins 5. Meanwhile bake the bread until it becomes crispy croutons (10-15 mins at 200c) 6. Serve the salad over the top of the croutons #series #reels #salad #feta #crete