Chopped Greek salad enhanced with Rocket, Rusk to absorb the wonderful juices and grated feta adding flavour throughout (reducing the need for excess salt or oil).
Type: Salad
Prep Time: 10 minutes
Yield: 1-2 servings
Ingredients
1 cup Rusk (barley rusk from Crete (aka Ntakos) is ideal) or stale bread (3-4 slices cut into bite size chunks) -grilled to make it v.crispy)
2-3 tomatoes
1/2 cucumber
1/2 red onion
2 tbsp. capers or pitted sliced Kalamata Olives
1 cup rocket (rucola)
1/2 cup feta
1-2 tbsp. oregano (optionally if using rocket)
1-2 tbsp. extra virgin olive oil
1 tsp Balsamic Vineger (optional if not using rocket)
Instructions
Chop tomatoes (into about 1cm cubes), salt them (this helps them release their tasty juices).
Place Rusk at the bottom of a bowl. Put juices from tomatoes on risk such that rusk absorbs as much of them as possible.
Put tomatoes on top of rusk.
Chop cucumber, onion, rocket place on top of tomatoes. Add feta, capers, oregano, oil & vinegar. Mix and enjoy.
