Preparation

Place tomatoes and cucumber on a platter. Top with anchovy fillets, capers, caper leaves and shaved kefalotiri. Scatter with oregano and drizzle with olive oil, to serve.

Ingredients

  • 2 punnets (400 g) cherry tomatoes, cut in half
  • 1 Lebanese cucumber, thinly sliced
  • 10 anchovy fillets, drained
  • 50 g (½ cup) capers, drained
  • 6 caper leaves, rinsed, drained
  • ⅓ cup shaved kefalotiri or kefalograviera
  • ½ tsp dried Greek oregano, lightly crushed
  • 60 ml (¼ cup) extra virgin olive oil