Everyone loves a Greek salad, but this inviting, wholesome version is truly “food worth eating.” This is a traditional mezé (small dishes often served as appetizers) with defining flavors originating from the Island of Crete. When tomatoes are their juiciest in mid-to-late summer, it's a great time to try this easy dish at home.
Barley rusks are an indispensable part of the Mediterranean diet because they contain less gluten than wheat. The rusk is low in fat and extremely high in fiber, making for easier digestion.
Barley rusks usually can be found in international specialty stores or gourmet markets. If this is not an option, cooks can make their own using whole wheat bread by cutting them into 1 ½ inch slices and baking them in the oven at 120-130 degrees for 3 hours until crispy. It is essential to bake on low heat.
- 4 barley rusks or baked wheat bread
- 3 ripe tomatoes (grated); 8 cherry tomatoes quartered
- 8 tablespoons extra virgin olive oil (EVOO)
- 6 ounces crumbled feta cheese
- 10-15 Kalamáta olives (sliced)
- Salt and fresh ground pepper to taste
- Greek oregano
Dip the barley rusks in cold water for 1 second on each side. Grate the tomatoes and season with a pinch of salt and pepper, spread the grated and chopped cherry tomatoes on top of the rusks, drizzle with EVOO, add feta and top with olives. Sprinkle with oregano and drizzle with EVOO. It's Greek longevity on a plate.
Tip: Ideally juicy, ripe tomatoes are needed. Grating the tomatoes using the large holes of a box grater gives the best consistency and use the juices to help soak and soften the rusks. Let the rusks sit for a couple of minutes before serving.
This bright and colorful piled-high bruschetta with loads of Mediterranean goodness is the soul of Greek cuisine. Bon Appétit, or as the Greeks say, "Kali Orexi."
Fall in love with this simple and healthy authentic Greek dish. Follow me along my culinary journey @amaliaculinaryart on Instagram or visit my food blog: AmaliaCulinaryArt.com