Cretan Salad
Transport your taste buds to the sun-soaked island of Crete with this vibrant and refreshing Cretan Salad recipe. Featuring crispy Cretan barley rusks at its base, this Mediterranean masterpiece is layered with juicy tomatoes, crisp cucumber slices, sweet green bell peppers, tangy red onion, savory Kalamata olives, and creamy crumbled feta cheese. A drizzle of extra virgin olive oil blended with red wine vinegar, dried oregano, and a touch of salt and pepper completes the dish, delivering a rich, aromatic dressing that ties every bite together. Ready in just 15 minutes, this no-cook recipe is perfect as a light yet satisfying main course or a crowd-pleasing appetizer. Packed with authentic Greek flavors and simple, wholesome ingredients, this salad is a must-try for lovers of healthy Mediterranean cuisine! Keywords: Cretan Salad, Mediterranean salad recipe, barley rusks, Greek flavors, fresh vegetable salad.
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Recipe Information
Ingredients
- 2 pieces Cretan barley rusks
- 2 large Tomatoes
- 1 large Cucumber
- 1 medium Green bell pepper
- 0.5 medium Red onion
- 100 grams Olives
- 150 grams Feta cheese
- 60 ml Extra virgin olive oil
- 30 ml Red wine vinegar
- 1 teaspoon Dried oregano
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Start by preparing the vegetables: wash the tomatoes, cucumber, and green bell pepper thoroughly.
Cut the tomatoes into bite-sized wedges.
Peel the cucumber and slice it into thin rounds.
Remove the seeds and core from the green bell pepper, then slice it into thin strips.
Thinly slice half of the red onion.
Arrange the Cretan barley rusks at the bottom of a large salad bowl or platter.
Drizzle half of the red wine vinegar over the rusks to slightly soften them.
Add the tomato wedges, cucumber slices, green pepper strips, and red onion slices over the rusks.
Scatter the olives over the salad.
Crumble the feta cheese over the top.
In a small bowl, whisk together the extra virgin olive oil, remaining red wine vinegar, dried oregano, salt, and black pepper to make the dressing.
Drizzle the dressing evenly over the salad.
Toss gently to combine, ensuring the rusks are well distributed amongst the vegetables and cheese.
Serve immediately as a refreshing appetizer or a light main course.
Nutrition Facts
Calories |
1396 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.5 g | 131% | |
| Saturated Fat | 30.9 g | 154% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 134 mg | 44% | |
| Sodium | 3954 mg | 172% | |
| Total Carbohydrate | 96.0 g | 35% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 22.2 g | ||
| Protein | 35.6 g | 71% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1003 mg | 77% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 1996 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
