Greek Bread Salad with Spinach and Tomatoes

This excellent version of a classic Greek salad, served at Ntounias restaurant in Crete, calls for the large, store-bought toasts called rusks. If you can’t find them, use extra-large plain croutons or torn and toasted pieces of sourdough.

  • Total Time:
  • Servings: 6 to 8

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  • 2 pounds tomatoes, cut into 1-inch pieces
  • 2 ounces curly spinach, stemmed and sliced
  • 1 cup thinly sliced white onion
  • 1/4 cup sliced scallions
  • 6 ounces manouri or mild feta cheese, crumbled
  • 3 ounces rusks, broken into large pieces, or plain large croutons
  • 1/3 cup extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • Salt
  • Pepper

How to make this recipe

  1. In a bowl, combine all of the ingredients and toss thoroughly. Let stand at room temperature until the rusks soften slightly, about 15 minutes.

Suggested Pairing

Pair this salad with a lemony, medium-bodied Greek white.

Contributed By Photo © Gustav Wiking Published May 2015

1029445 recipes/greek-bread-salad-spinach-and-tomatoes 2015-04-15T19:48:13+00:00 Stelios Trilyrakis basic-easy|fast|salads|weeknight-dinner|greek|6|vegetarian|healthy may-2015 recipes,greek-bread-salad-spinach-and-tomatoes 1029445

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