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.
Servings 6
Calories 329kcal
Ingredients
- 6 large whole-grain Cretan barley rusks paximadia
- 1½ pounds approx. 680g 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 28g firm Greek feta cheese
Instructions
- Stage 1: Foundation Arrangement : Arrange the 6 whole barley rusks in a single layer on a large, shallow serving platter, leaving a small amount of space between them. This foundation will absorb the flavorful juices from the salad.
- Stage 2: Aromatic Vinaigrette Emulsion : In a small bowl or jar, combine the minced garlic paste, lemon zest, lemon juice, red wine vinegar, 5 tablespoons of extra virgin olive oil, and freshly cracked black pepper. Whisk vigorously or shake until the vinaigrette is well emulsified.
- Stage 3: Core Ingredient Maceration : In a large mixing bowl, combine the diced tomatoes, rinsed chickpeas, diced cucumber, and finely diced red onion. Pour the emulsified vinaigrette over the mixture. Gently toss to ensure everything is evenly coated. Set aside for 10 minutes, allowing the vegetables to release their natural juices and marinate in the dressing.
- Stage 4: Herb & Brine Integration : After the maceration period, add the fresh parsley, basil, mint, and dried oregano to the tomato mixture. Gently fold in the rinsed and chopped olives and capers. Stir just until combined to distribute the flavors.
- Stage 5: Assembly & Rusk Hydration : Using a large spoon, carefully distribute the entire tomato and chickpea mixture evenly over the waiting barley rusks on the platter. Be sure to pour over all the accumulated juices from the bottom of the bowl. Let the assembled dish rest for another 10 minutes. This allows the firm rusks to absorb the liquid and soften to the perfect texture—tender but not soggy.
- Stage 6: Final Garnish & Presentation : Just before serving, crumble the 1 ounce of feta cheese over the top of the salad. Finish with a final, light drizzle of extra virgin 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