Bread Salad With Tomatoes, Mint & Red Onions
A LITTLE HISTORY:
If you’re using Cretan barley rusks, here is a little history: Barley rusks, a traditional Cretan bread product, are essentially double-baked bread, made with barley flour and usually with a little whole wheat flour added to the mix. Making rusks used to be a common practice for families that could not bake bread often. Another benefit was that rusks lasted a long time and traveled well. Last but not least, barley flour was also often used because it was more filling and because growing barley is easier and requires less water, so very advantageous in a dry Mediterranean climate.
Ingredients
- 2 thick Cretan barley rusks or two slices of very stale hard country-style bread
- 1 large firm ripe red tomato, cut into ½ inch cubes or 1 cup cherry tomatoes, halved
- 1 large firm yellow tomato cut into cubes, or 1 cup yellow cherry or teardrop tomatoes, halved
- Salt
- 1 medium red onion cut into thin rings
- ½ cup fresh basil or mint leaves
- 1 Tbsp fresh oregano leaves optional
- ⅓ to ½ cup extra virgin Greek olive oil to taste
Instructions
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Run each of the rusks under the tap or dip them for a few seconds in a bowl of cold water. Hold them up and let the water drip off completely. Break the rusks into large pieces and place them into a serving bowl. If using stale bread, break it up into chunks.
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In a large bowl, combine the tomatoes, rusks or bread chunks, onion, fresh mint or basil, olive oil and salt. toss well, transfer to a serving bowl and serve.
