Dakos Cretan Rusk Salad
Greek · 15 min · vegetarian, gluten-free
388 cal
12g protein
40g carbs
20g fat
per serving · estimated
Ingredients
- 4 barley rusks
- 3 ripe tomatoes
- 5 oz feta cheese
- 1/3 cup kalamata olives
- 4 tbsp extra virgin olive oil
- 1 tsp dried oregano
- 1 tbsp capers
Method
- Lightly moisten each rusk with a splash of water so it softens slightly but stays firm.
- Grate the tomatoes on a box grater to make a fresh pulp.
- Spoon the tomato over the rusks and let it soak in for a minute.
- Crumble feta on top and add olives and capers.
- Drizzle generously with olive oil and sprinkle with oregano.
Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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