Alternative Greek salad



I love tomatoes. Fresh, juicy, full of flavor with this red color that I adore. I use them in many dishes, but for me, having them in a salad is the ultimate use . Most of the times when I think of a salad, this is definitely a tomato salad. I even use tomatoes when I create salads with greens.

I like the unique texture that a tomato gives to a salad but also the great taste that provides. Tomato it is no longer in season, but luckily you can still find some decent ones.

Today I will give you the recipe for a salad I ate at a restaurant in Kalavryta. It is a variant of the known Greek salad with elements from the tomato/rusks salad. I think that is an interesting aspect that changes a bit the usual scene.

Tomatoes and cucumbers are used as we know, but the olives and feta change their form. The rusks absorb the olive oil and the liquid of the tomatoes, they soften and contribute to the different textures of the dish. All together create a wonderful result.




 Ingredients : 

  • 2 medium size tomatoes (cut in bite size pieces) 
  • 1 medium cucumber (cut in round slices) 
  • 6 small barley rusks 
  • 1 Tbsp capers 
  • 180 gr yoghurt 
  • 100 gr feta cheese 
  • 2 Tbsp olives paste 
  • salt 
  • 50-60 ml olive oil

Preparation : 

  1. Fill a container with 2 glasses of water. 
  2. Dip rusks in the water and immediately remove them from the container. Place them in the serving salad bowl. 
  3. Pure half of the olive oil on top of them. 
  4. With a fork, cut rusks in smaller pieces. 
  5. In a small bowl mix yoghurt with feta cheese. 
  6. In the salad bowl, add tomatoes, cucumber and capers. 
  7. Salt according to your taste and add the rest of the olive oil. 
  8. Add yoghurt/feta mixture. 
  9. Top with olives paste. 
  10. Serve. Toss before individually serving.