CRETAN BREAD SALAD
CRETAN BREAD SALAD
Kalamata olives, rinsed, pitted, sliced ½ cup
Capers, drained, rinsed ¼ cup
Pickled pepperoncini, seeded, sliced into thin strips 6 ea.
Garlic, peeled, sliced thin 6 ea.
Extra-virgin olive oil 1 cup
Beefsteak tomatoes, ripe 6 ea.
Lemons, zest and juice of 3 ea.
Salt as needed
Paximadi, To Manna brand preferred 12 ea.
Feta cheese, dry, rinsed in cold water, patted dry ½ cup
Greek oregano, dried 2 Tbsp.
Parsley, washed, dried, roughly chopped into large pieces 1 bu.
Combine olives, capers, pepperoncini, garlic, and olive oil in a bowl and let sit at room temperature, loosely covered, for 4 to 6 hours.
Bring a large saucepot of water to a boil. Core the beefsteak tomatoes by removing the stems, and score, using a sharp knife to make a small “X” on each.
Blanch tomatoes in boiling water, submerging for 20 seconds, and plunge immediately into ice water to cool. Peel away the skin and cut into quarters.
Using a small knife, remove the seeds and center meat. Set aside.
Cut the outer tomato meat into small cubes and reserve in a non-reactive mixing bowl. Place the seeds and meat juices into a strainer and force the meat through, leaving only the seeds.
Add to the tomato cubes. Add lemon juice, zest, and salt to taste. Combine and reserve.
To Assemble: Dip the dry rusks in warm water and gently shake off excess liquid. Place one rusk in the center of each plate. Top with a generous ¼ cup of tomato mixture, allowing the juices to baste the rusk.
Spoon a few tablespoons of olive mixture over the tomato and top with an equal amount of crumbled feta.
Take a large pinch of oregano between thumb and forefingers and sprinkle liberally over the cheese—be generous. Allow olive oil from the salads to pool on plate.
Garnish each plate with plenty of chopped parsley, and serve.