About this recipe

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Why you’ll love it

Soak, pile, drizzle — taverna-fresh salad in 10 minutes with bakery crunch. ⚡

Ingredients

• 🫓 Barley rusks (paximadia), halved: 2 large (≈120 g / 4.2 oz) gluten
• 💧 Water for moistening rusks: 60–90 ml (4–6 tbsp / 2–3 fl oz)
• 🍅 Very ripe tomatoes, small dice: 350 g (2½ cups / 12.3 oz)
• 🧀 Feta (or xinomizithra), crumbled: 120 g (¾ cup / 4.2 oz)
• 🫒 Extra-virgin olive oil: 45 ml (3 tbsp / 1.5 fl oz)
• 🍇 Kalamata olives, pitted & sliced: 40 g (¼ cup / 1.4 oz)
• 🌿 Capers, rinsed: 8 g (1 tbsp / 0.28 oz)
• 🍇 Red wine vinegar: 10 ml (2 tsp / 0.34 fl oz)
• 🌿 Dried oregano: 1 tsp (1 g / 0.04 oz)
• 🧂 Salt: to taste (≈2–3 g / ½ tsp)
• ⚫ Black pepper: ¼–½ tsp (0.5–1 g / 0.02–0.04 oz)
• 🌿 Fresh basil or thyme, torn (optional): a few leaves

Preparation

• 1 Moisten rusks Sprinkle 💧 water evenly over the cut sides until lightly damp; rest 3–5 min so centers soften but edges stay crisp.
• 2 Tomato mix Toss 🍅 tomatoes with 🫒 1 tbsp oil, 🍇 vinegar, 🌿 oregano, a pinch of 🧂 and ⚫.
• 3 Assemble Set rusks on plates. Spoon tomato mix with its juices on top. Add 🧀 feta, 🫒 remaining oil, 🌿 capers, 🍇 olives, and herbs if using.
• 4 Serve Crack more ⚫ pepper; taste for 🧂 salt. Eat immediately while rusks are crisp-tender.

Timing details

Nutrition

Estimated values per serving.

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