A Greek starter dish built on whole ingredients.

Servings: 4
Active time: 20 min
Total time: 20 min

Organic sourcing

Tomatoes are on the Dirty Dozen, so it's worth finding them organic. Fresh basil can also benefit from being organic due to pesticide residue risks.

Ingredients

• 4 barley rusks
• 4 ripe tomatoes
• 200 g feta cheese
• 1 small red onion
• 1/4 cup extra-virgin olive oil
• 1 tbsp red wine vinegar
• 1 tsp dried oregano
• to taste sea salt
• to taste black pepper
• a handful fresh basil leaves

Method

1. Place the barley rusks briefly under running water to moisten slightly, then set aside on a serving platter.
2. Dice the ripe tomatoes and add them over the softened rusks, soaking them with the tomato juices.
3. Crumble the feta cheese over the tomato layer.
4. Thinly slice the red onion and scatter over the salad.
5. Drizzle with extra-virgin olive oil and red wine vinegar.
6. Sprinkle with dried oregano, sea salt, and black pepper to taste.
7. Garnish with fresh basil leaves before serving.

Notes

• Kalamata olives can be added for extra flavor.
• Use juicy, in-season tomatoes for the best taste.
• This salad should be served immediately to preserve the texture of the rusks.

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.