Cretan Salad (Dakos)

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Heat the oven to 450°F with a rack in the upper-middle position. In a colander set over a medium bowl, toss the tomatoes with ½ teaspoon salt. Set aside to drain until needed; occasionally shake the colander to encourage the juices to drain off.

Step 2

On a rimmed baking sheet, toss the bread with 2 tablespoons of the oil and distribute in an even layer. Bake until the bread is golden brown and crisp, 10 to 12 minutes; stir once about halfway through. Meanwhile, in a small bowl, whisk together the remaining ¼ cup oil, vinegar and ½ teaspoon each salt and pepper.

Step 3

When the bread is done, transfer it while still warm to a large serving bowl, then add the tomatoes (discard the juices), cucumber and onion. Drizzle with half of the dressing, then toss. Let stand for about 10 minutes, tossing once or twice, to allow the bread to soften slightly.

Step 4

Add the arugula, raisins, sun-dried tomatoes, olives and remaining dressing; toss well. Taste and season with salt and pepper. Sprinkle with the feta and drizzle with the pomegranate molasses.

Step 5

Don’t skip the step of allowing the bread, tomato, cucumber and onion to stand for about 10 minutes after tossing with some of the dressing. This brief marination slightly softens the bread and gives the ingredients a chance to mix and meld.