A Greek starter dish built on whole ingredients.

Servings: 4
Active time: 15 min
Total time: 15 min

Organic sourcing

Tomatoes are on the Dirty Dozen list, so it's worth buying them organic to reduce pesticide exposure. Basil, if used fresh, can also benefit from organic sourcing as a soft herb.

Ingredients

• 4 barley rusks
• 2 large ripe tomatoes
• 120 g feta cheese
• 2 tbsp extra-virgin olive oil
• 1 tsp dried oregano
• to taste sea salt
• to taste black pepper
• a handful fresh basil leaves (optional)

Method

1. Lightly moisten the barley rusks with water to soften them slightly.
2. Place the rusks on serving plates.
3. Dice the tomatoes into small cubes and sprinkle a little sea salt over them.
4. Evenly distribute the tomatoes over each rusk.
5. Crumble the feta cheese and scatter it on top of the tomatoes.
6. Drizzle the extra-virgin olive oil over the rusks.
7. Sprinkle dried oregano over the top and season with black pepper to taste.
8. Garnish with fresh basil leaves if using.

Notes

• You can substitute fresh oregano for dried if preferred.
• For a vegan version, replace feta with a plant-based cheese.
• Serve immediately to keep the rusks crisp.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Greek recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.