My next door neighbors took a trip to Greece back in May, and returned determined to recreate a fresh tomato salad that they enjoyed in Crete. Thanks to a vibrant Greek neighborhood in Baltimore, they found the key ingredient to this tasty dish - Barley Rusks (Tsiknakis). Barley Rusks are a cross between really stale bread and crackers - more like ginormous croutons. They're thick, hearty and have a wonderful nutty, whole grain flavor. But, they are nearly impossible to consume unless you soften them first. They also make a great stew or soup thickener. This salad couldn't be easier to make and is so good for you! The trick is letting the olive oil and fresh tomatoes soak into the rusks for about 15 minutes to soften them a little. This is the perfect way to use your best, ripest, garden tomatoes. I've pictured the rusks above so you know what to look for in your local Greek market - but you can also order them on line from Amazon. (Here's the link to Amazon if you're curious: http://www.amazon.com/Bread... —Burnt Offerings
2 as a side salad, or 1 for a nice lunch.
pieces of barley rusks
fresh, ripe, garden tomatoes
2 - 3 tablespoons
best quality extra virgin olive oil - Greek is perfect
generous pinch of sea salt
Fresh Ground black pepper to taste
Fresh, greek sheep's milk feta - crumbled.