Cretan Bread Salad
Cretan Bread Salad is a traditional dish from Crete built around barley rusks (paximadi) softened with ripe tomato juices, extra-virgin olive oil and lemon. Layered with Kalamata olives, capers, pickled pepperoncini, feta and oregano, it balances acidity, salinity and richness while celebrating minimal processing and peak ingredients. Served at room temperature, it is deeply satisfying despite its simplicity.
- 5-6 1/2H
- NOT TOO TRICKY
- 20 PORTIONS
- MILK, GLUTEN
Estimated Nutrition per Portion
Estimated Nutrition per Portion
- 310 kcal Calories
- 7 g Protein
- 26 g Carbohydrates
- 20 g Fat
- 4 g Fibre
- 5 g Sugar
Ingredients
| Quantity | Prep Instructions | ||
| Imperial | Metric | ||
| Kalamata olives | 3/4 cup | 187.5 g | Pitted and sliced |
| Capers in brine | 1/2 cup | 125 g | Drained |
| Pickled pepperoncini | 6 each | Seeded, sliced into thin strips | |
| Garlic cloves | 6 each | Peeled, sliced thin | |
| Extra-virgin olive oil | 1 cup | 250 ml | |
| Ripe beefsteak tomatoes | 6 each | ||
| Zest and juice of lemons | 3 each | ||
| Salt | As needed | ||
| Paximaldi (barley rusks - preferably the To Manna brand, if available) | 12 each | ||
| Feta cheese | 1/2 cup | 125 g | Rinse in cold water and pat dry |
| Greek oregano | 2 tbsp | 30 ml | Dried |
| Parsley | 1 bunch | Washed and dried, roughly chopped into large pieces | |
Method
- Do ahead: Combine the olives, capers, pepperoncini, garlic, and olive oil in a bowl and let sit at room temperature, loosely covered, for 4 to 6 hours.
- Bring a large saucepot of water to a boil. Core the beefsteak tomatoes by removing the stems, and score, using a sharp knife to make a small “X” on each.
- Blanch the tomatoes in boiling water, submerging for 20 seconds, and plunge immediately into ice water to cool. Peel away the skin and cut into quarters.
- Using a small knife, remove the seeds and center meat. Set aside.
- Cut the outer tomato meat into small cubes and reserve in a non-reactive mixing bowl. Place the seeds and meat juices into a strainer and force the meat through, leaving only the seeds.
- Add to the tomato cubes. Add the lemon juice, zest, and salt to taste. Combine and reserve.
- To assemble: Dip the dry rusks in warm water and gently shake off the excess liquid. Place one rusk in the center of each plate. Top with a generous ¼ cup of tomato mixture, allowing the juices to baste the rusk.
- Spoon a few tablespoons of olive mixture over the tomato and top with an equal amount of crumbled feta.
- Take a large pinch of oregano between the thumb and forefingers and sprinkle liberally over the cheese, be generous. Allow the olive oil from the salads to pool on plate.
- To serve: Garnish each plate with plenty of chopped parsley.
- Pro Tip: To get the most out of this recipe, use quality tomatoes. Do not store the tomatoes in the fridge unless it is necessary. Rather leave them out in a bowl on the counter until you are ready to use them.
