Wednesday, April 8, 2009

Sailor-Style Bread Salad

This salad is a meal in itself and is certainly not for sissies! It is built from very bold flavors. My husband, Pritchard Parker, devours it. I love it too.

One dense loaf Italian bread, cut into cubes
Two 6 oz. cans tuna in olive oil
4 shallots, minced
One 4 oz. can anchovies, chopped
1/2 cup sliced oil-cured black olives
1/4 cup extra virgin olive oil
1 Tbsp. capers, drained
1 Tbsp. fresh oregano, chopped
6 oz. feta cheese, cut into cubes
Freshly ground black pepper

Place bread cubes into a very large mixing bowl. As you open the cans of tuna and anchovies, drain the oil over the bread. Break up the chunks of tuna and chop the anchovies, which I usually do with kitchen shears, right over the bowl. Sprinkle with the shallots. Add drained capers, olives, and oregano. Toss everything together very well. Drizzle with the olive oil and add freshly ground black pepper to taste. Toss again, and lastly, gently mix in the feta cheese, trying not to break it up too much. Cover, and set aside at room temperature for an hour or two.

To serve, pile up on salad plates, give it another drizzle of extra virgin olive, sprinkle with a few flakes of crushed red pepper, and add a couple wedges of lemon.

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