Cretan-Style Barley Rusk with Tomato and Feta

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This iconic Cretan meze transforms a humble barley rusk into a vibrant summer dish. Ripe tomatoes, briny feta, and generous olive oil soak into the crisp bread for a perfect balance of textures and bright Mediterranean flavors.

Nutrition Facts

Per serving (estimated)

• 380 kcalCalories
• 22 gFat
• 6 gSaturated Fat
• 38 gCarbs
• 4 gFiber
• 5 gSugar
• 11 gProtein
• 620 mgSodium
• 290 mgPotassium
• 200 mgCalcium
• 2.5 mgIron
• 18 mgVitamin C
• 90 mcgVitamin A

Ingredients

For the base

• 4 Cretan barley rusks (paximadia)
• 2-3 tablespoons warm water
• 1 teaspoon dried Greek oregano, plus more for serving

For the topping

• 2 large ripe tomatoes, grated (skins discarded)
• 1/2 teaspoon fine sea salt
• 150 g (5 oz) Greek feta cheese, crumbled
• 1 small red onion, thinly sliced (optional)
• 8-10 Kalamata olives, pitted and halved
• 3-4 tablespoons extra virgin Greek olive oil
• Freshly ground black pepper to taste

Directions

1. Lightly moisten each barley rusk by drizzling about 1 tablespoon of warm water over the top, or quickly dipping under running water for 1-2 seconds; set aside on plates.
2. Grate the ripe tomatoes on the large holes of a box grater, discarding the skins. Season the pulp with salt and let it drain for 2-3 minutes.
3. Drizzle each moistened rusk with about 1 teaspoon of extra virgin olive oil so it begins to soften.
4. Spread the grated tomato evenly over each rusk, pressing gently so the juices soak into the bread without making it soggy.
5. Scatter the crumbled feta over the tomato, then add the sliced red onion and Kalamata olives.
6. Finish with another drizzle of olive oil, a generous sprinkle of dried oregano, and freshly ground black pepper.
7. Serve immediately while the rusk still offers a slight crunch beneath the juicy topping, ideally with ouzo or a crisp white wine.

Cook’s Notes

• Use the ripest, most flavorful tomatoes you can find – this dish shines in late summer when tomatoes are at peak.
• Moisten the rusk just enough to soften it; it should still offer a bit of chew and crunch when bitten.
• Don't substitute regular sandwich bread – the twice-baked barley rusk is essential for authentic flavor and texture.
• A high-quality extra virgin Greek olive oil makes a noticeable difference in this simple preparation.
• Add a few capers or a splash of red wine vinegar for a tangier variation.

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