Recipe by katia
This of my favorites lunches during summer. A truly Cretan salad with very simple ingredients but full of flavour. Its in every menu during summer and a big hit every time I serve it. Very healthy, a great example of the famous Cretan cuisine. Most of the times simple things are the best! You can also add capers, pickles, olive paste, fresh bell peppers, roasted red pepper!
Top Review by J. Ko
I made this for PAC Spring 2008. You know, sometimes the best things in life are also the simplest. This was a super-easy and delicious salad. The flavours blended well and complimented each other. I absolutely love Greek salads and this one will be making frequent appearances at our dinner table. I could not find any barley rusks, so I just used a nice multi-grain rolls which I split in half, toasted, and then dried in the oven. I also added English cucumber, fresh red bell peppers, and capers. Delicious! Thank you, Katia, for posting this wonderful salad.
- 2 barley rusks (any kind of rusk is suitable)
- 2 large tomatoes
- 250 g feta cheese, cubed
- 10 -12 black olives
- 4 tablespoons olive oil
- 1⁄2 teaspoon oregano
Directions See How It's Made
- Put the rusks just for a second under running water. Place them at the bottom of a bowl. (I like mine crushed in big pieces).
- Cut the tomatoes in cubes and reserve their juice. Add the tomato cubes and the juice over the rusks. Add the feta cheese, the olives, the olive oil and the oregano.
- Let it stand for 10-15 minutes and serve.