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

Ingredients

  • 4 Cretan barley rusks
  • 1 cup halved cherry tomatoes
  • 12 Kalamata olives
  • ¼ 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
  • ¼ cup red wine
  • 1 garlic clove, peeled and pressed

Directions

  • 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.

Recipe Information

Serves: 4

Ingredients

  • 4 Cretan barley rusks
  • 1 cup halved cherry tomatoes
  • 12 Kalamata olives
  • ¼ 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
  • ¼ cup red wine
  • 1 garlic clove, peeled and pressed

Directions

  • 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.

Nutrition Information

Nutrition Information
Amount per serving
Calories450
Total Fat25g
Saturated Fat8g
Cholesterol25mg
Sodium770mg
Total Carbohydrate47g
Dietary Fiber4g
Sugars2g
Protein10g