Greek Salad with Olive Oil & Garlic Bread

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Very thinly slice the onion, salt and lightly pickle in a bowl with the vinegar, sugar and water. This takes out the harshness of the raw onion.

Step 2

Dice and salt the tomatoes and cucumber. Leave for 5 mins. Drain and dry with kitchen towel to remove the excess water.

Step 3

Make the dressing by juicing one lemon, the zest, 1 chopped anchovy, 1 tbsp olive oil, pinch of oregano, salt and pepper.

Step 4

Mix the onion, diced vegetables, diced red pepper, olives, capers and feta all together. Combine and finish with a sprinkle of oregano.

Step 5

Toast the sourdough and spread across a mix of chopped parsley, garlic, salt and olive oil. Place back under the grill to finish for 1 minute. Serve with a salad and enjoy!