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
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