Rusk Salad

If you cannot find Cretan barley rusks, use the largest barley rusks you can find.

Serves: 4Hands-on: 5 minutesTotal: 15 minutesDifficulty: Easy

Serves: 4


  • 4 Cretan barley rusks
  • 1 cup halved cherry tomatoes
  • 12 Kalamata olives
  • 1⁄4 lb. Greek feta cheese, crumbled
  • 4 Tbsp. extra-virgin olive oil
  • 2 Tbsp. fresh basil, finely chopped
  • 1 Tbsp. dried oregano
  • 2 Tbsp. wine vinegar
  • 1⁄4 cup red wine
  • 1 garlic clove, peeled and pressed


  • Soak barley rusks slightly with water; set aside for 5 minutes.
  • Drizzle rusks with 1 tablespoon olive oil. Let sit for another 5 minutes until oil is absorbed; drizzle another tablespoon over the rusks.
  • Combine tomatoes with olives, basil, garlic, vinegar, and wine. Top rusks with an equal portion of the mixture. Top with feta, oregano, and remaining olive oil. Serve immediately.