Dakos Cretan Rusk Salad
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Greek · 15 min · vegetarian
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 (tap to check — screen stays awake)
- 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.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
Liked this? Get a week of them.
Answer three questions and we'll build a week of dinners around how you eat — with one grocery list for all of it. No account, no card.
Build my week →Or turn any recipe link into a grocery list — no sign-up for that either.