© Gustav Wiking
Active Time
N/A
Total Time
30 MIN
Yield
Serves : 6 to 8

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

How to Make It

Step

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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