Serves: 4
Prep time: 15 minutes
| Small Round Sourdough Loaf, Cut Into Cubes | 1 |
| Large Red Onion, Sliced | 1 |
| Baby Roma Tomatoes, Halved | 1 punnet |
| Greek Feta, Cubed | 250 g |
| Kalamata Olives | 1/2 cup |
| Dried Oregano | 1 tbsp |
| Large Continental Cucumber, Halved And Diced | 1 |
| Greek Lemon Dressing |
Method
- Place loaf pieces on a baking tray lined with paper and drizzle with olive oil and toss. Bake on a low heat for 5 minutes, or until your bread has become golden.
- Place the cut cucumber, onion, tomatoes and olives into a large bowl.
- Coat generously with the Birch & Waite Greek Lemon Dressing and toss well.
- Add to the cubed Greek feta, as well as the toasted loaf pieces and toss again. Sprinkle with dried oregano for that final authentic flourish.
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