Prep 20 mins
Cook 0 mins
Since much of Greece’s dense, crusty, grainy, wonderful bread has always been dried toast like for keeping, it stands to reason that the Greeks would also have a number of ways of soaking the bread to restore its moist chewy softness. Bread salads are proof of how the plainest, simplest of foods can be utterly matchless. If you want to make barley rings go to Greek Black Barley Rings (Mavrokoulouria) # 210035 Barley Rings remain one of the most unusual and renowned Greek breads. Traditional in Crete and the Southern Cyclades, they are the epitome of rural breads, they nourish, last, and feed through winter, keeping hearts strong. Barley rings are nutty, honest, truly down to earth. They stay crunchy even when soaked in liquid. They are the bread of choice for bread salad. They are marvelous crumbled in soup, and dunking in morning brew. Traditionally the rings are made with sourdough starter but this recipe uses yeast.
- 4 cups barley, ring chunks about 4 whole barley rings or 4 cups very stale country bread or 4 cups other crusty bread, cut into 1/2 inch chunks
- 6 ripe tomatoes, cut into large chunks (about 2 pounds total)
- 18 olives, preferably Kalamata olives, pitted and halved
- 2 tablespoons capers, drained
- 1⁄4 teaspoon salt
- 2 teaspoons red wine vinegar
- 1⁄2 cup crumbled feta cheese
- fresh ground black pepper
- 2 tablespoons fruity olive oil
- 8 -12 fresh basil leaves, shredded
- Place the bread on a platter or in a large bowl. Sprinkle with water and set aside until partially softened, 3 to 5 minutes.
- Arrange the tomatoes, olives, and capers over the bread and sprinkle with the salt and vinegar. Add the cheese and pepper to taste, and drizzle with the oil. Top with the basil and set aside to marinate for 15 to 30 minutes.
- Toss, and serve right away.
- The Olive and the Caper Adventures In Greek Cooking.