1st July 2018
You may know the healthy and tasty horiatiki, Greek salad made with many fresh salad vegetables, olives and feta cheese. How about the Cretan version? Before making the salad you put some dry rusks, made from barley meal, in the bottom of the bowl. Then add very juicy tomatoes (my former student Angeliki refuses to eat French tomatoes – she says they taste of nothing compared to the Greek version). Then the cucumber, sliced capsicum and olives, and lots of olive oil. Leave it for an hour or so, and the rusks soak up the oil and vegetable juices. Add sliced onion and the cheese. Great – rather like a Greek interpretation of the middle eastern salad with dried bread, fattoush.