Greek salad and olive bread

A Greek salad is as simple as it is summery. Together with some good quality bread it makes a light and satisfying lunch.

Sun kissed tomatoes and cool cucumber cut in irregular pieces; finely sliced onion and fleshy olives; dressed with olive oil, red vinegar, oregano and salt; optionally enhanced with capres and fresh, or pickled peppers…

For a batch of four olive breads you will need:

200 g buckwheat
50 g corn polenta or corn meal
10 pitted olives cut in pieces
2-3 pieces of sun dried tomatoes cut in pieces
150 ml orange juice
2 tbsp olive oil
2 tsp baking powder
1 tbsp flaxseed
a pinch of salt and oregano
1/4 tsp turmeric
optional: sesame and sunflower seeds


  • Preheat the oven at 250°C (482 ºF).
  • Mix all the dry ingredients including the baking powder, spices, olives and sundried tomatoes  in a bowl.
  • Incorporate the olive oil and orange juice to obtain a smooth dough that leaves the sides of the recipient.
  • Using a tablespoon, separate the dough in four pieces that you’ll place on an oven tray lined with parchment paper.
  • Mix some oregano, oil and coarsely ground salt and smear it on the breads, while shaping them using your fingers and the spoon.
  • Bake for about 12 min in the middle of the oven, until the breads have turned golden brown.

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