This salad is not dissimilar to an Italian Panzanella. Here I blitz the tomatoes rather than macerating them and then the salad is finished with Greek flavours and garnishes. It’s a great salad to make ahead for a BBQ and really easy to make. If you can’t find Cretan husks then chunky stale brown bread will work just as well. I used fresh dill and baby Roma tomatoes for this recipe but you could use parsley or basil instead and any kind of good quality, flavoursome tomatoes.
(Serves 6-8 people as a side dish)
300g Cretan husks
500g tomatoes, plus some for garnish
1-2 garlic cloves, grated
3 tablespoons good quality olive oil (plus extra to garnish)
3 tablespoons red wine vinegar
1 teaspoon or so of sugar/honey/agave syrup
½ teaspoon dried oregano (plus extra for garnish)
100g Feta cheese
10g fresh dill/basil/parsley
½ a small red onion finely sliced
Salt and pepper to taste
Blitz 500g of tomatoes in a blender or food processor then add oil, vinegar, garlic, oregano, sugar and salt and pepper to taste.
In a large bowl pour the tomato mixture over the husks or bread then add the dill and stir well to allow the husks to absorb the liquor (at least 40 minutes).
Lay the salad on a serving dish then garnish with slices of thin red onion, fresh herbs and finely chopped tomatoes. Crumble the Feta cheese over the top then sprinkle over some more oregano, a glug of olive oil and finish with some salt and pepper.