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Dakos (Greek Bread Salad)
by Jessica Kamrowski, Onalaska

1 loaf country bread, cut into 1/2-inch thick slices
1 cup Greek olive oil, plus more to brush on bread
Salt and freshly ground pepper
1/4 cup fresh lemon juice
1 Tbsp. fresh dill, chopped, plus more for garnish
2 English cucumbers (seedless & burpless), quartered, cut into 1/2-inch cubes
2 ripe beefsteak tomatoes, cut into 1/2-inch cubes
1 red onion, peeled, halved, and thinly sliced
12 oz. feta cheese, crumbled
Chili oil, for drizzling

   Preheat grill. Brush bread with oil on both sides and season with salt and pepper. Grill bread on both sides until lightly golden brown. Remove the bread to a platter and let site at room temperature to get slightly hard. Meanwhile, whisk together olive oil, lemon juice, and dill in a medium bowl. Season to taste with salt and pepper. Fold in cucumber, tomatoes, onions, and feta cheese into the oil mixture and let stand at room temperature for 30 minutes. Cut the cooled bread into 1/2-inch cubes. Toss with cucumber mixture. Garnish with additional dill and drizzle with chili oil. Serve immediately.

 

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