Dakos Salad with Tomatoes, Bread, Capers and Feta

Name: Dakos Salad with Tomatoes, Bread, Capers and Feta
Ingredients: 1 pound ripe tomatoes, cut into 1 1/2-inch chunks; 2 tablespoons finely diced red onions; 1/4 cup black olives (such as kalamata), pitted and roughly chopped; 1 tablespoon capers, roughly chopped; Small handful of parsley leaves, chopped; Small handful basil leaves, chopped; 1 teaspoon dried oregano; 2 tablespoons red wine vinegar; 4 tablespoons olive oil, plus extra for drizzling; 1/3 teaspoon salt, plus more to taste; Black pepper, to taste; 6 dakos rusks or two thick slices of sourdough cut into chunks and toasted; 1/2 cup feta, crumbled

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Combine salad ingredients: In a large bowl combine the tomatoes, red onion, olives, capers, parsley, basil, oregano, red wine vinegar, olive oil, salt, and black pepper to taste. Lori Rice Crumble rusks over salad and let sit: Break the rusks into 1-inch pieces. Add to the salad then using a rubber spatula combine the ingredients. Let the salad rest for 10 minutes so the rusks can soften slightly in the tomato juices. Lori Rice Top with feta: Once the salad has rested for 10 minutes, add the feta over top. Lori Rice Finish salad and serve: Check the seasoning and add additional salt and pepper, if needed. Finish with a final drizzle of olive oil. Serve. Lori Rice

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