Saturday, March 28, 2009

Dakos Salad

Serves 8

We had spring like weather here in Philadelphia yesterday and topped our evening off with an awesme BBQ par-tay! It's still a bit early to be hasty about tomatoes, but this is such a great BBQ potluck salad for those with resilient taste buds! Let this be a warning- it is strong, with all them 'onions and feta, and your breath will knock anyone down after eating this, but it's worth it. Thank heavens for gum.

1 loaf country bread, sliced into 1/2 “cubes

1 cup extra virgin olive oil

Salt and freshly ground pepper

¼ cup fresh lemon juice

1 Tbsp chopped fresh dill, plus more for garnish

2 English cucumbers (they are long and narrow) quartered and cut into ½” dices

2 ripe beefsteak tomatoes, cut into ½” dices

1 red onion, peeled, halved, and thinly sliced or minced

12 ounces feta cheese, crumbled (I like the tomato-basil flavored Feta)

Chili Oil for final drizzle (optional)

Preheat the grill (alternativily, use your oven- either broil or bake at 400 degrees). Brush the bread with oil on both sides and season with salt and pepper. Grill bread on both sides until lightly golden brown. Remove the bread to a platter and let sit at room temperature to get slightly hard. Cut into cubes.

Meanwhile, whisk together 1 cup olive oil, lemon juice, and dill in a medium bowl. Season to taste, and adjust flavor with salt, pepper, dill, and lemon. Fold the cucumbers, tomatoes, onion and feta into the oil mixture and let stand at room temperature for 30 minutes. Fold in the bread cubes. Garnish with additional dill and drizzle with chili oil, if desired. Serve immediately (leftovers are not great, so eat up).

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