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 

Stelios Trilyrakis
May 2015

Gallery

© Gustav Wiking

Recipe Summary

total:
30 mins
Yield:
6 to 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Suggested Pairing

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

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