This salad is a celebration of summer with these plump tomatoes, the salty ingredients help it cut through the rich meats with some beautiful acidity from the lemon making it super moorish and able to stand on its own as a salad.
Dakos Salad
Prep time: 15 minutes
Cook time:
Serves: 8 People as a side salad
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
- Prep time: 15 minutes
- Serves: 8 People as a side salad
Ingredients
- 50 grams hard greek feta
- 600 grams in season gourmet tomatoes
- 2 slices sourdough
- 1 lemon
- Quality dried oregano
- 2 teaspoons baby capers
- 1 tablespoon diced red onion
- Handful pitted kalamata olives
- Handful chopped flat leaf parsley
- Quality olive oil
- Flakey salt
- Fresh cracked pepper
Method
- 1)
Slice your tomatoes at all different angles to create texture and add those to a mixing bowl with two teaspoons of baby capers, small handful of pitted and halved Kalamata olives, small handful of finely sliced flat leaf parsley, crumble of hard greek feta, tear up the toasted sourdough, add tablespoon finely diced red onion, drizzle over generous lug of quality olive oil, start with juice of half a lemon (you can always add more) Give it all a gentle toss to combine
- 2)
Transfer to serving plate then add a generous sprinkle of dried oregano, little bit of flakey salt (as the ingredients are already quite salty) and crack of fresh pepper. Taste to see if it needs more lemon and add that if you like. Enjoy!