What could be nicer…an open salad sandwich always does it for me and my girlfriends. We love that combo of crunchy bread and salad. It’s healthy clean food and perfect for lunch or as a starter. This version of Greek salad is taken from all the most interesting recipes I could find for Greek salad and I mixed them up. I also cut the vegetables very small so it’s easier to stick the bread in your mouth if you want to eat them without a knife and fork, like I do. If you prefer it without bread just double the ingredients and make it as a salad.
One loaf of sourdough bread sliced into 8 slices and cooked using my scorched bread recipe
A handful of baby tomatoes
Half a small red onion
quarter of a cucumber
A handful of black olives stoned and chopped (they taste better if they have had he stone in)
6 tablespoons of olive oil
2 tablespoons of lemon juice
Half a red pepper
A sprig of chopped fresh oregano or a teaspoon of dried
A sprig of chopped fresh mint
1 teaspoon of maple syrup
2 tablespoons of capers plus another tablespoon of olive oil
1 teaspoon of Ouzo or Pastis
150 g of feta cut into little cubes or slices
Salt and pepper to taste
Cook the bread and set aside. You can toast it if you prefer drizzle it with olive oil.
Make the dressing by mixing the maple syrup,lemon juice, orzo or pastis, olive oil and oregano then season with salt and pepper. Set aside.
Drain and dry the capers then fry them in a small pan in the olive oil till crispy. Drain on kitchen paper and set aside.
Finely diced the cucumber, the red pepper, the tomatoes and finely slice and chop the red onion.
Put them into a salad bowl and pour over the dressing then sprinkle with the mint leaves.
Plate up the toasted bread and place the feta slices on the bread. Next spoon on the salad and sprinkle with the fresh mint and capers. Great with a side order of my matchstick fries.