[ 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.