Cretan Barley Rusk Salad

Ingredients

• 4 barley rusks (paximadia) or very thick slices of toasted wholemeal bread
• 4 large ripe tomatoes, grated or finely chopped
• 200g feta cheese, crumbled
• 100ml extra virgin olive oil
• 2 tbsp red wine vinegar
• 2 tsp dried oregano
• 100g Kalamata olives
• 2 tbsp capers
• Salt and black pepper to taste
• Fresh oregano or parsley for garnish (optional)

Method

1. If using barley rusks, lightly dampen them with water (about 3-4 tablespoons per rusk), just enough to soften slightly but not make them soggy. They should remain crunchy but not rock-hard. Let them sit for 2-3 minutes to absorb the water.

2. If using toasted bread instead, lightly brush each slice with water or rub with a cut tomato half.

3. Place the rusks or toasted bread on individual serving plates.

4. If grating the tomatoes, cut them in half and grate on the large holes of a box grater, discarding the skin. This creates a lovely pulpy consistency. Alternatively, chop them very finely.

5. In a bowl, mix the tomato pulp with half the olive oil, the vinegar, and half the oregano. Season with salt and pepper.

6. Spoon the tomato mixture generously over each rusk, spreading it evenly.

7. Top each dakos with crumbled feta cheese, dividing it equally.

8. Scatter the olives and capers over the top.

9. Drizzle generously with the remaining olive oil and sprinkle with the remaining dried oregano.

10. Garnish with fresh oregano or parsley if desired. Serve immediately while the rusk still has a pleasant crunch. This is perfect as a light lunch or as part of a mezze spread, traditionally enjoyed with a glass of raki or ouzo.