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.
Slideshow: More Bread Salad Recipes
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
How to Make It
In a bowl, combine all of the ingredients and toss thoroughly. Let stand at room temperature until the rusks soften slightly, about 15 minutes.
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