Greek Bread Salad with Capers Olives and Herbs
1/4 loaf Greek brown bread, torn into 1-inch pieces
Extra virgin olive oil
1/3 cup capers, soaked in a couple changes of lukewarm water, drained and dried
Kosher salt and freshly ground black pepper
3 tablespoons red wine vinegar
3 cups colored cherry tomatoes, halved
3 Persian or 1 English cucumber, peeled in stripes and cut into 1-inch chunks
1 red bell pepper, seeded and cut into 1-inch pieces
1 cup green olives with pits
1/2 small red onion, ½-inch dice
1 tablespoon chopped fresh oregano
1 handful purslane, optional
8 ounces cow, sheep or goat (or a combination) feta cheese, in one slab
Preheat an oven to 375F. Place the torn bread on a baking sheet and drizzle with 2 tablespoons of the olive oil. Toss together and season with salt. Bake in the oven until crisp and light golden, 10 minutes.
Warm 2 tablespoons of the olive oil in a small frying pan over medium high heat. Add the capers and cook until light golden and crisp, 2 to 3 minutes. Remove with a slotted spoon and place on a paper towel to drain.
In a bowl, combine the remaining 1/3 cup of the olive oil and red wine vinegar. Season with salt and pepper.
In a bowl, gently combine the tomatoes, cucumbers, peppers, olives, red onions and caper leaves, oregano, purslane and toasted bread. Drizzle the dressing over the top and toss gently. Place the slab of feta onto the top, garnish the feta and the top of the salad with friend capers and serve.