Updated: Sep 20
Yes I am influenced by my recent travel to the beautiful island of Crete. Quick dinner for tonight is a humble Cretan Salad full of texture and flavor contrasts.
Hands on: 10 minutes
4 small cretan rusks, or 1 or 2 larger rusks
2 large red ripe tomato, cored and sliced into wedges
1 piece of Greek feta cheese (as much as you like)
1 tablespoon capers or caper leaves if available or
kritamo (sea fennel)
a big spoonful (or to taste) of olives (green for me)
white wine vinegar
extra virgin olive oil
dried Greek oregano
How to do it
Run your cold tap and pass the rusks under until wet all over. They should soften a bit but remain crunchy.
Leave for a few minutes to drain.
Mix tomato, feta, capers and the moistened rusks and toss to combine.
Add your olives.
Sprinkle with a good pinch of salt, or to taste.
Add a few drops of vinegar (holding your thumb over the end of the bottle if it doesn't have a pouring thingy) over the salad.
Top this with a few glugs of olive oil. The salt should have travelled through the salad on the little streams of oil and vinegar and the dressing.
Sprinkle with dried oregano and tuck in.