This is a must make recipe for a weekend lunch or quick weeknight dinner - filling, zesty and tasty, but incredibly healthy - especially after the overindulgence of the holiday! This recipe is one I've made minor tweaks to over time after I originally found it in the NYT... below is my own version. And, use some of that leftover bread to make Pan con Tomate, an incredibly simple, delightful tapa you might have enjoyed wandering the streets of any town in Spain (in this instance, I'm still mourning their exit from the World Cup, but that's a topic for another day). Anyhow... this recipe works because of a simple, filling salad topped with a salad made creamy with a slight bit of briny feta cheese. Play around with it and make your own!
Salad (as a starting point, adjust + make your own!):
As they say in my home country, Bueno Provecho!
Note: If you'd like to make vegan, you can do so by skipping the Feta, but I'd recommend replacing with nutritional yeast and a tablespoon of the caper brine.