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1/4 loaf Greek brown bread, torn into 1-inch piecesExtra virgin olive oil1/3 cup capers, soaked in a couple changes of lukewarm water, drained and driedKosher salt and freshly ground black pepper3 tablespoons red wine vinegar3 cups colored cherry tomatoes, halved 3 Persian or 1 English cucumber, peeled in stripes and cut into 1-inch chunks1 red bell pepper, seeded and cut into 1-inch pieces1 cup green olives with pits1/2 small red onion, ½-inch dice1 tablespoon chopped fresh oregano1 handful purslane, optional8 ounces cow, sheep or goat (or a combination) feta cheese, in one slab
Preheat an oven to 375F. Place the torn bread on a baking sheet and drizzle with 2 tablespoons of the olive oil. Toss together and season with salt. Bake in the oven until crisp and light golden, 10 minutes.
Warm 2 tablespoons of the olive oil in a small frying pan over medium high heat. Add the capers and cook until light golden and crisp, 2 to 3 minutes. Remove with a slotted spoon and place on a paper towel to drain.
In a bowl, combine the remaining 1/3 cup of the olive oil and red wine vinegar. Season with salt and pepper.
In a bowl, gently combine the tomatoes, cucumbers, peppers, olives, red onions and caper leaves, oregano, purslane and toasted bread. Drizzle the dressing over the top and toss gently. Place the slab of feta onto the top, garnish the feta and the top of the salad with friend capers and serve.
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