Name: Santorini salad
Yield: 4
Ingredients: 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; 4-6 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

Santorini salad

Top-notch tomatoes and anchovies make all the difference here.

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Serves 4

A Greek sheep’s milk cheese, such as kefalotyri, is the natural choice for Santorini’s spin on the Greek salad; another sheep’s milk cheese, such as pecorino, will work well, too. Top-notch tomatoes and anchovies make all the difference here.

Ingredients

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

4-6 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

Method

Main

1.Preheat oven to 200C. Whisk together 60ml olive oil, lemon rind and juice, garlic, oregano and 1 finely chopped anchovy, and season to taste.

2.Brush bread with remaining olive oil and season well. Place bread on an oven tray lined with baking paper. Bake until golden and crisp (6-7 minutes), then cool.

3.Combine remaining ingredients except cheese in a bowl, drizzle with half the dressing, season to taste and toss to combine. Arrange toasted bread on a platter, top with salad, scatter with cheese, drizzle with remaining dressing and serve.

Styling by Alice Storey

Styling by Emma Knowles