Santorini Salad

Ingredients for 4 servings:

• 8 slices of brown bread
• ½ lettuce(s)
• 250 g arugula
• 20 cherry tomatoes
• 1 cucumber(s)
• 1 onion(s), red
• 8 anchovy fillets, salted
• 1 garlic clove(s)
• 2 tbsp capers
• 1 handful of parsley, flat
• 1 handful of oregano
• 1 handful of mint
• 4 sprigs of dill
• 150 ml olive oil
• 100 g cheese (Kefalotyri or Pecorino)
• 1 lemon(s), untreated

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Preheat the oven to 200°C (top/bottom heat). Wash the lemon, zest, and squeeze out the juice. Grate or shave the cheese. Finely chop the anchovy fillets. Chop the oregano, mint, dill, and parsley. Finely slice the onion. For the dressing, peel and crush the garlic, mix with half the oil and the lemon juice, add the oregano and the finely chopped anchovy fillets. Brush the bread slices with the remaining oil and place on a baking tray lined with baking paper. Bake until crispy. Remove from the oven and let cool slightly. Halve the tomatoes, chop the cucumber, wash the lettuce and arugula, and tear into bite-sized pieces. Mix the tomatoes, cucumber, lettuce, capers, onion, and herbs together, and stir in the dressing. Place the bread slices on plates and arrange the salad on top. Finally, top with the cheese. A Greek wine, such as rosé, goes well with this. E.g. Retsina or Imiglykos.