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Crumbled barley rusks with fresh tomatoes, herbs, and olive oil. The looser, more casual cousin of dakos.
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ingredients
•
🌾 BASE
•
2 large Cretan barley rusks, roughly broken
🍅 PRODUCE
•
4 ripe tomatoes, roughly chopped
•
½ cucumber, diced
•
½ small red onion, finely diced
•
½ cup fresh parsley, roughly chopped
•
Fresh basil leaves
🧀 DAIRY
•
100g feta, crumbled
•
🫙 DRESSING
•
4 tbsp extra-virgin olive oil
•
1 tbsp red wine vinegar
•
Salt
•
Black pepper
•
Dried oregano
Crete
Barley Rusk Tomato Salad
Soaked rusks with ripe tomatoes, olives, and herbs.
Crumbled barley rusks with fresh tomatoes, herbs, and olive oil. The looser, more casual cousin of dakos.
Ingredients
🌾 BASE
— 2 large Cretan barley rusks, roughly broken
🍅 PRODUCE
— 4 ripe tomatoes, roughly chopped
— ½ cucumber, diced
— ½ small red onion, finely diced
— ½ cup fresh parsley, roughly chopped
— Fresh basil leaves
🧀 DAIRY
— 100g feta, crumbled
🫙 DRESSING
— 4 tbsp extra-virgin olive oil
— 1 tbsp red wine vinegar
— Salt
— Black pepper
— Dried oregano
Prep
🔪 PREP FIRST
🌾 RUSK PREP
— Break rusks into rough pieces — some large, some small.
— Sprinkle lightly with water to soften slightly.
— Rest 5 minutes.
🍅 PRODUCE PREP
— Roughly chop tomatoes.
— Dice cucumber.
— Finely dice red onion.
Method
STEP 1 — COMBINE
— In a large bowl toss together:
— Softened rusk pieces
— Tomatoes
— Cucumber
— Red onion
— Parsley
STEP 2 — DRESS
— Drizzle over:
— Olive oil
— Red wine vinegar
— Season with salt, pepper, and oregano.
— Toss gently.
STEP 3 — FINISH
— Scatter feta over the top.
— Tear basil leaves over everything.
— Let sit 5 minutes before serving.
— You're looking for:
— Rusks softened but still with some bite
— Tomato juices absorbed into the rusk
— Everything well coated in olive oil
Chef's Note: The rusk should be softened but not soggy. A light sprinkle of water and 5 minutes of rest is all it needs.