Cretan Barley Rusk with Tomatoes and Feta
A traditional Cretan open-faced appetizer of crispy barley rusks topped with fresh chopped tomatoes, creamy feta cheese, briny olives, and aromatic oregano drizzled with olive oil.
- Total time
- 10 min
- Servings
- 4
- Calories
- 185
- Protein
- 6g
casualrusticMediterraneanMediterraneanGreekCretanvegetarianfeta cheese
Ingredients
- 4 whole barley rusks
- 1.5 cups tomatoes, chopped
- ½ cup feta cheese, crumbled
- 8 whole black olives, pitted
- 1 teaspoon dried oregano
- 3 tablespoons olive oil
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- 1
Lightly dampen each barley rusk under running water for 5 seconds per side.
- 2
Top each rusk with about 6 tablespoons chopped tomatoes, distributing evenly.
- 3
Sprinkle 2 tablespoons feta cheese and 2 olives over each rusk.
- 4
Drizzle 0.75 tablespoons olive oil over each rusk evenly.
- 5
Season with oregano, salt, and pepper to taste across all rusks.
- 6
Serve immediately while rusks retain slight crispness.
Tools you’ll need
- cutting board
- knife
- serving plate
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