Recipe for Tomato & Feta Salad with Capers, Cucumber, and Croutons

Make sure to follow the indicated quantities to prepare your recipe!

Preheat the oven to 220°C (or 200°C for fan-assisted) if you do not have a toaster. Cut the whole grain bread into cubes of 1-2 cm on each side. Place them on a baking sheet lined with parchment paper and bake for 5-8 minutes or until they are golden brown and crispy.

Meanwhile, cut the specified amount of onion into very thin half-moons. Cut the tomato into 1 cm cubes. Slice the cucumber lengthwise. Cut each half into two and then into 0.5 cm wedges.

Place the toasted bread cubes in a bowl. Layer the diced tomatoes (along with their juice) and the cucumber on top. Allow the croutons to soak up the vegetable juice for 2-4 minutes. Cut the feta in half.

To finish, add the red onion, olives, and capers, along with 1.5 teaspoons of dried oregano per person to the salad bowl. Add a generous drizzle of olive oil, season with salt and pepper. Gently mix until the croutons are well soaked with the juice and oil. Serve the salad in deep plates. Place a block of feta on each plate. Sprinkle with ½ teaspoon of oregano per person and drizzle with a little olive oil.