Mykonos Barley Rusk And Tomatoe Salad Recipe

Alright, so here’s the deal: you’re about to dive into a Mediterranean masterpiece that’s about as refreshing as a gentle sea breeze. This vibrant rusk salad is loaded with juicy tomatoes, tangy feta, and all the zesty goodness you’d expect from a Greek getaway—all on a single, crunchy plate. Let’s get started!

I love creating plates that unite fresh ingredients with bold flavors, and my Mykonos Barley Rusk and Tomato Salad does just that. It is alive with the taste of sweet, sun-ripened tomatoes, a generous handful of creamy feta cheese, and the bright zing of fresh oregano.

I think the red wine vinegar and extra virgin olive oil take this dish to the next level, enhancing it without turning it into a far-too-rich salad that would be more appropriate for a winter table.

Mykonos Barley Rusk And Tomatoe Salad Recipe Ingredients

• Barley Rusks: Rich in fiber, they add a delightful crunch.
• Tomatoes: Juicy and sweet, full of vitamin C and antioxidants.
• Feta Cheese: Offers protein, tanginess, and a creamy texture.
• Kalamata Olives: Provide healthy fats and a salty depth.
• Extra Virgin Olive Oil: Heart-healthy fats enhance flavor.
• Red Wine Vinegar: Adds acidity and balances the sweetness.

Mykonos Barley Rusk And Tomatoe Salad Recipe Ingredient Quantities

• 4 barley rusks
• 4 ripe tomatoes, diced
• 1 small red onion, thinly sliced
• 100 grams feta cheese, crumbled
• 12 kalamata olives, pitted and sliced
• 2 tablespoons capers, rinsed
• 1/4 cup extra virgin olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon dried oregano
• Salt, to taste
• Freshly ground black pepper, to taste
• Fresh basil leaves, for garnish (optional)

How to Make this Mykonos Barley Rusk And Tomatoe Salad Recipe

1. Start by letting the barley rusks be in the water for a short time, just enough for them to be slightly soft, yet with their texture still intact. Allow them to set aside to drain.

2. In a big mixing bowl, mix together the cubed tomatoes and the thinly sliced red onion.

3. Gently toss to combine the crumbled feta cheese with the tomatoes and onion.

4. Stir in the sliced kalamata olives and the rinsed capers, mixing all ingredients uniformly.

5. In a small bowl, combine the extra virgin olive oil, red wine vinegar, dried oregano, salt, and freshly ground black pepper to make a dressing.

6. Drizzle the dressing onto the large bowl of tomatoes, tossing gently to make sure each and every ingredient is well-coated.

7. Put each soaked rusk on its own serving plate. Then top each rusk with an even amount of the tomato mixture.

8. Pour any leftover dressing from the mixing bowl over the stacked rusts and salad.

9. Add more salt and freshly ground black pepper to each plate, seasoning to taste.

10. If you’re using fresh basil leaves, they add not just a pop of color but also an extra layer of aromatic goodness. You’ll want to serve this dip right away for best results. You could serve it with chips, toasted pita, or fresh veggies—whatever you want.

Mykonos Barley Rusk And Tomatoe Salad Recipe Equipment Needed

1. Large mixing bowl
2. Small bowl
3. Cutting board
4. Sharp knife
5. Measuring spoons
6. Measuring cup
7. Spoon for mixing
8. Serving plates

FAQ

• What are barley rusks and where can I find them?Barley rusks represent a classic Greek variety of dried bread. Served in many ways, they are nearly always used in a form that blends them with other ingredients, much like a crouton. If you cannot find barley rusks, you can use any other kind of rusk or dried bread. More commonly found in Greek specialty stores, rusks are also available online.
• Can I substitute the feta cheese with another type of cheese?Using substitutes is certainly an option—goat cheese or a mild ricotta work fine—but none of these options imparts the same flavor as feta, which is why the recipe calls for it.
• Is it necessary to rinse the capers?Capers are rinsed to remove excess salt and brine and ensure balance in the salad’s flavor.
• Can I use another type of olive besides Kalamata?Though giving Kalamata olives a try is best, you can, of course, substitute with other olive varieties, like black or green olives, if preferred.
• What can I use instead of red wine vinegar?White wine vinegar or apple cider vinegar can serve as substitutes, even though they may slightly change the flavor.
• How can I store leftovers of this salad?Any leftovers should be placed in an airtight container in the refrigerator. For the best taste, consume it within a day.
• Why add fresh basil leaves as a garnish?A fragrant aroma, a pop of color, and flavor—these three elements make a dish visually and gustatorily pleasing. Enter fresh basil; it was born for salad, thanks to its complementarity and its just-there-not-too-much presence. And when those elements are combined with the sensory experience of biting into each part of a salad, then salads become vessels of gustatory pleasure.

Mykonos Barley Rusk And Tomatoe Salad Recipe Substitutions and Variations

Barley rusks: Replace with whole grain bread or toasted sourdough slices.
Feta cheese can be switched out for either goat cheese or ricotta salata.
Substitute green olives or black olives for Kalamata olives.
Capers: Swap with finely minced pickles or green peppercorns.
Apple cider vinegar or balsamic vinegar can be used to replace red wine vinegar.

Pro Tips

1. Choose High-Quality Ingredients: Since this dish is simple, the quality of the ingredients is key. Use ripe, flavorful tomatoes and authentic Greek feta for the best taste.