AT A GLANCE
A Greek sheep's milk cheese, such as kefalotyri, is the natural choice for Santorini's spin on the Greek salad; another sheep's milk cheese, such as pecorino, will work well, too. Top-notch tomatoes and anchovies make all the difference here.
|01||Preheat oven to 200C. Whisk together 60ml olive oil, lemon rind and juice, garlic, oregano and 1 finely chopped anchovy, and season to taste.|
|02||Brush bread with remaining olive oil and season well. Place bread on an oven tray lined with baking paper. Bake until golden and crisp (6-7 minutes), then cool.|
|03||Combine remaining ingredients except cheese in a bowl, drizzle with half the dressing, season to taste and toss to combine. Arrange toasted bread on a platter, top with salad, scatter with cheese, drizzle with remaining dressing and serve.|