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Cretan Barley Rusks with Marinated Chickpea & Tomato Salad

This vibrant, rustic salad reinvents the classic Dakos by focusing on gut-healthy fiber and heart-healthy fats. A zesty lemon-herb marinade soaks into hearty barley rusks, topped with a sun-drenched mix of tomatoes, cucumbers, and chickpeas for a dish that’s as nourishing as it is delicious.
Course Main Course, Salad
Cuisine Mediterranean
Keyword Greek barley rusk salad recipe, Mediterranean chickpea and tomato salad, Mediterranean salad recipe
Prep Time 20 minutes
Resting Time 20 minutes
Total Time 40 minutes
Servings 6
Calories 329kcal

Ingredients

  • 6 large whole-grain Cretan barley rusks paximadia
  • 1½ pounds approx. 680 g ripe Roma tomatoes, cored and cut into ¾-inch dice
  • 1 15-ounce can chickpeas, drained and thoroughly rinsed
  • 1 medium English cucumber unpeeled and cut into ½-inch dice
  • ⅓ cup finely diced red onion
  • 2 cloves garlic minced to a paste
  • ¼ cup chopped fresh parsley
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon chopped fresh mint
  • 2 tablespoons Kalamata olives rinsed and roughly chopped
  • 2 teaspoons capers rinsed and roughly chopped
  • 1 teaspoon dried oregano
  • Zest and juice of 1 medium lemon
  • 3 tablespoons red wine vinegar
  • 5 tablespoons high-quality extra virgin olive oil plus more for drizzling
  • ½ teaspoon freshly cracked black pepper
  • 1 ounce 28 g firm Greek feta cheese

Instructions

  • Foundation Arrangement: Arrange the 6 whole barley rusks in a single layer on a large, shallow serving platter.
  • Aromatic Vinaigrette Emulsion: In a small bowl or jar, combine garlic paste, lemon zest, lemon juice, red wine vinegar, 5 tablespoons olive oil, and black pepper. Whisk or shake until emulsified.
  • Core Ingredient Maceration: In a large mixing bowl, combine tomatoes, chickpeas, cucumber, and red onion. Pour over the vinaigrette, toss to coat, and let stand 10 minutes.
  • Herb & Brine Integration: Fold in parsley, basil, mint, dried oregano, olives, and capers until just combined.
  • Assembly & Rusk Hydration: Spoon the entire mixture with all juices evenly over the rusks. Rest 10 minutes to soften. If rusks remain too firm, drizzle 1–2 tablespoons water or extra tomato juices over each and wait 5 minutes.
  • Final Garnish & Presentation: Crumble feta over the top and finish with a light drizzle of olive oil. Serve immediately.

Notes

Nutrition Facts

Per serving
  • Calories: 329
  • Total Fat: 17 g
  • Saturated Fat: 2.8 g
  • Sodium: 295 mg
  • Total Carbohydrate: 35 g
  • Dietary Fiber: 9 g
  • Total Sugars: 8 g
  • Added Sugars: 0 g
  • Protein: 9 g