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.
- 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
- 1Preheat oven to 200C. Whisk together 60ml olive oil, lemon rind and juice, garlic, oregano and 1 finely chopped anchovy, and season to taste.
- 2Brush 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.
- 3Combine 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.