- 10 minutes
- Serves 2
- 4 ripe tomatoes
- 1 small onion
- 1 small cucumber
- 3-4 Cretan rusks, broken into large pieces
- 2 tablespoons of pickled rock samphire
- 120 grams feta cheese, crumbled in the fingers
- 10 Kalamata olives
- 6 tablespoons Sirreon olive oil
- Freshly ground pepper
Wash the tomatoes well. On a cutting board, use a sharp knife to cut them into three thick strips and then cut each strip crosswise into four cubes and throw into a bowl. On the same cutting board, slice the onion. Then slice the cucumber into lengthwise strips and then into small slices and add to the bowl with the tomatoes.
Add the rusks, feta cheese, Kalamata olives, pickled rock samphire, Sirreon olive oil, salt and freshly ground pepper, and toss. Serve the country-style salad individually in deep bowls and sprinkle a bit of Sirreon olive oil over each salad serving.