Fermented Sourdough Rounds with Vegetable Salad

Method

1. In a large bowl, combine the tomatoes, cucumbers, red onion, and green bell pepper, and chop into bite-sized pieces.
2. Add the crumbled feta cheese to the bowl and mix well.
3. In a separate bowl, whisk together the olive oil, red wine vinegar, and salt for the dressing.
4. Pour the dressing over the salad and toss gently to coat.
5. While the salad is preparing, make the fermented dough: In a large mixing bowl, combine the active sourdough starter, all-purpose flour, salt, and olive oil. Mix until a dough forms, then cover and let it ferment at room temperature for 24 hours.
6. After fermentation, shape the dough into small rounds and bake at 400°F (200°C) for 10-12 minutes until golden brown.
7. Serve the salad with the fermented dough rounds on the side for a unique texture contrast.
8. Garnish with fresh dill and serve chilled.