Breakfast · 10 min · mediterranean

Dakos Cretan Barley Rusk Salad

Weeknight-friendly Mediterranean cooking: Dakos Cretan Barley Rusk Salad comes together in 10 minutes with barley rusks, tomatoes, and not much else. The macros do the talking: 12g protein, 48g carbs, and 14g fat in every 360-calorie serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

Ingredients

• 2 Barley rusks
• 1.5 cups Tomatoes
• 3 oz Feta cheese
• 3 tbsp Olive oil
• 1 tsp Dried oregano
• 6 Kalamata olives

Steps

1. Run each barley rusk briefly under the tap; 3 seconds is enough to soften without turning it to mush.
2. Chop the tomatoes and toss with a big pinch of salt; rest 5 minutes so they release their juices.
3. Set the rusks on plates and spoon the tomatoes and all their juice over the top.
4. Crumble the feta generously over each.
5. Pour the olive oil slowly over everything; good oil is the soul of this dish.
6. Finish with oregano and olives; eat within 10 minutes while the rusks still have bite.

Build my plan — free

Share this recipe

Know someone who would love this? Send it their way.

Copy link

You might also like

← All recipes