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Grilled bread salad with Persian Feta and Ligurian olives

Try this easy to make salad with bread, Feta & olives.


  • 4 Slices day old sourdough bread

  • 4 vine ripened Tomatoes peeled & deseeded, cut into 1/4's

  • 4 vine ripened Tomatoes peeled & deseeded, cut into quarters

  • 100 g cooked WHITE beans

  • 20 eschallots roasted with garlic & olive oil

  • 20 basil leaves

  • 2 bunches Rocket leaves

  • 100 g Persian Feta cheese

  • 60 g Ligurian olives

  • Vincotto red wine vinegar

  • Extra Virgin Olive Oil


  • 1.

    Soak the white beans overnight.

  • 2.

    Blanch the beans twice and then cook in chicken stock.

  • 3.

    Allow to cool dressed in olive oil after cooking.

  • 4.

    Brush the bread with olive oil and rub with garlic.

  • 5.

    Grill the bread well and slice into thin strips.

  • 6.

    Toss the salad ingredients together, tearing the rocket and basil leaves.

  • 7.

    Break over the Persian feta and dress with the vinegar and olive oil.

  • 8.

    Grind over black pepper and serve.

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