Juicy ripe tomatoes over barley rusks soaked just enough, crowned with feta, capers, olives, and a generous pour of olive oil β crisp, succulent, sun-drenched. π π«
Hook: Soak, pile, drizzle β taverna-fresh salad in 10 minutes with bakery crunch. β‘
Ingredients
Servings: 4
Saved on this device.
π« Barley rusks (paximadia), halved: 2 large (β120 g / 4.2 oz)
π§ Water for moistening rusks: 60β90 ml (4β6 tbsp / 2β3 fl oz)
π Very ripe tomatoes, small dice: 350 g (2Β½ cups / 12.3 oz)
π§ Feta (or xinomizithra), crumbled: 120 g (ΒΎ cup / 4.2 oz)
π Kalamata olives, pitted & sliced: 40 g (ΒΌ cup / 1.4 oz)
πΏ Capers, rinsed: 8 g (1 tbsp / 0.28 oz)
π Red wine vinegar: 10 ml (2 tsp / 0.34 fl oz)
πΏ Dried oregano: 1 tsp (1 g / 0.04 oz)
π§ Salt: to taste (β2β3 g / Β½ tsp)
β« Black pepper: ΒΌβΒ½ tsp (0.5β1 g / 0.02β0.04 oz)
πΏ Fresh basil or thyme, torn (optional): a few leaves
Preparation
Saved on this device.
Total Time
π Prep: 10 min
β³ Total: 10 min
Nutritional Value
π Energy: ~430 kcal
πͺ Protein: ~12 g
π§ Fat: ~28 g
π Carbohydrates: ~34 g
π§ Sodium: ~920 mg
π₯ 430 kcalπͺ 12 g proteinπ 34 g carbsπ§ 28 g fat
Macro Split (kcal)
β
β
Macro grams
Advice
Moisten rusks sparingly β you want a crisp rim with a tender center. Use very ripe tomatoes so their juices soak in and season the base.
Why it works
Barley rusks act like edible sponges: light hydration + tomato juices + olive oil create a savory emulsion that softens the crumb while keeping the crust snappy.
Twist
Add cucumber dice for extra crunch or swap feta for creamy xinomizithra for a softer, tangier finish.
Status
Island simple, flavor huge β Cretan dakos that tastes like summer on a plate. #grannyzen #greeksalad π π«
Comments