Tomato, Capsicum & Feta Salad with Oregano Croutons

Preparation: 20 Minutes
Cooking: 10 Minutes

A celebration of all things Mediterranean.


  • 4 large red capsicums (peppers), quartered, membranes and seeds discarded
  • 2 slices sourdough bread, chopped into tiny cubes
  • tablespoons extra virgin olive oil
  • 3 teaspoons dried wild oregano
  • 250 g (9 oz) cherry tomatoes, halved
  • 3 teaspoons tiny capers in brine, drained
  • 3 teaspoons fresh oregano leaves
  • 50 g ( oz) feta cheese, crumbled


  • tablespoons extra virgin olive oil
  • 1 garlic clove, crushed
  • 50 ml ( fl oz) red wine vinegar
  • tablespoons honey


Preheat the oven grill or broiler to medium-high. Place the capsicum, skin-side up on a baking tray and grill for 8-10 minutes until blistered and blackened. Put the capsicum in a bowl, cover with plastic wrap and set aside until cool enough to handle. Peel, then cut into small pieces.

Meanwhile, preheat the oven to 210°C (415°F) or 190°C (375°F) fan forced. Spread the sourdough cubes on a baking tray, drizzle with half the olive oil, then sprinkle with the dried oregano and season with salt and freshly ground black pepper. Toss to combine, then bake for 8 minutes until golden and crisp. Remove and set aside.

To make the dressing, combine all of the ingredients in a jar with a fitted lid. Season with salt and pepper, seal and shake well.

To serve, combine the capsicum, tomato, capers and fresh oregano leaves in a bowl. Pour the dressing over and toss to combine. Scatter with the feta and croutons. Serve immediately.