Peel a garlic clove, chop in half and gently rub the freshly cut end over the rusks.
Break the Kithira olive oil rusks into two or three pieces.
Cut the tomatoes into four pieces.
Chop the fresh herbs.
Peel and thinly slice the red onion.
Add all the ingredients into a large bowl and mix in the remaining ingredients gently
Season generously with sea salt.
Scatter the anthotyro in blobs over the salad and drizzle it with olive oil.
Anthotyro Salad by Dulwich Lyceum
It's much more than a trip to the supermarket when it comes to Greek food. There are a number of small rituals involved, including the olive oil from your uncle's grove, the fresh cheese your mother brought last week while removing the one she brought a week ago, which she would then turn into little fritters and bring around on her next visit while castigating your wastefulness. It’s harvesting wild asparagus for such a brief period of time that it barely lasts a full lunar cycle. There will always be someone coming after you who shouldn't go empty handed, so you should never take everything you find.
It's your clumsy attempt at making your own marinated anchovies in a jar topped with olive oil, long forgotten. Self sufficiency will have to wait, your wife said after trying them, as you felt your ears turn red as if they were crimson sails prepared for battle. And finally a trip to the supermarket for some potatoes and eggs, or a beloved weekly trip to the “laiki”, the farmers market, which to my unorthodox Albanian mind, has come to replace the Sunday mass in both affection and devotion for many modern Greeks. Or if you live in London, you could go to Spa Terminus market and let the Maltby&Greek team enact the various parts like true pros.
1 kg high quality plum cherry tomatoes
1 packet of fresh anthotyro
200g of fresh broad beans podded
20 pitted sun-dried (or oven baked) black kalamata olives
10 olive oil rusks
A clove of garlic
A handful of picked herbs such as parsley, mint, basil, tarragon
1 red onion
4 tbsp of extra virgin olive oil
Fleur de sel