Cycladitic Salad

[ plating by Dimitris Karatzaferis ]

for the sourdough bread croutons

• 1kg of sourdough bread
• 500ml extra virgin olive oil

We cut the sourdough bread in cubes & combine it with the evoo. Lay a baking tray and put it in the oven for 12 minutes at 180c.

for the salad

• 1/2kg of cherry tomatoes
• 1 cucumber
• 20gr of capers
• 2 springs of fresh thyme
• 100gr sourdough bread croutons
• 50ml extra virgin olive oil
• Fleur de sel
• Caper leaves

We have to wash the tomatoes & the cucumber before cutting them.
We cut the tomatoes in half & the cucumber in cubes.
We combine all the rest of the ingredients.
We plate the salad finishing it with fleur de sel, evoo & the caper leaves.