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Categories:
Bread red onion tomatoes red wine vinegar extra-virgin olive oil capers garlic olives dill salt Feta oregano
Viewed: 55 - Published at: 9 years agoIngredients
- 4 thick slices stale country bread
- 1/2 cup finely chopped red onion
- 1 pound firm, ripe tomatoes, grated (see below) or peeled, seeded and finely chopped
- 1 tablespoon red wine vinegar or sherry vinegar
- 3 tablespoons extra virgin olive oil
- 1 tablespoon capers, rinsed
- 1 garlic clove, cut in half, green shoot removed, minced or pureed in a mortar and pestle
- 1/4 cup chopped kalamata olives
- 1 tablespoon chopped dill
- Salt
- 2 ounces feta, crumbled
- 2 teaspoons dried oregano
Method
- Do this step the night before if your bread isnt hard all the way through.
- Preheat the oven to its lowest setting.
- If your oven has a pilot light, you neednt turn it on.
- Place the bread slices on a baking sheet and place in the oven for 8 to 10 hours, until the bread is hard all the way through.
- Allow to cool.
- Sprinkle the rusks with cold water until softened but not soggy.
- Tap off the water and set on a platter.
- Place the chopped onions in a bowl and cover with cold water.
- Let sit for a few minutes, then drain and rinse.
- Drain on paper towels.
- Toss with the tomatoes, vinegar, 2 tablespoons of the olive oil, capers, garlic, onion, chopped olives, dill, and salt to taste.
- Spoon onto the rusks.
- Sprinkle on the feta and oregano, and drizzle on the remaining olive oil.
- Arrange on a platter or plates and serve.
