Ingredients
- 4 barley rusks or thick toasted bread slices
- 3 large ripe tomatoes, finely chopped (about 2 cups)
- 3/4 cup crumbled feta cheese or Greek mizithra cheese
- 1/3 cup extra virgin olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon fine sea salt, or to taste
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons capers, drained (optional)
- 8 to 10 Kalamata olives, pitted and sliced (optional)
Instructions
- Lightly moisten the barley rusks under running water for a few seconds to soften slightly. Skip this step if using toasted bread.
- Place the rusks on a serving platter or plates.
- Top evenly with the chopped tomatoes, gently pressing to release their juices into the rusks.
- Season the tomatoes with salt and black pepper.
- Crumble the feta or mizithra cheese generously on top of each portion.
- Drizzle olive oil evenly over the salad.
- Sprinkle with dried oregano and add capers and olives if using.
- Serve immediately for best texture and flavor.
Notes
- Use high-quality ripe tomatoes for best flavor.
- Do not over-moisten the rusks to keep them slightly crisp.
- Feta is an easy substitute if mizithra is unavailable.
- Assemble just before serving to avoid sogginess.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Greek
- Diet: Vegetarian
Nutrition
- Serving Size: 1 portion
- Calories: 280
- Sugar: 4g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 20mg
