Friday, 25 January 2013


This traditional meze originating from the island of Crete is simple to make with few ingredients and no cooking. It is a perfect addition to any summer spread.
You can find rusks at any greek deli, (Oakleigh or Bakaloumas) for the original Cretan olive oil rusks or if you are doing a big shop at Mediterranean Wholesalers in Sydney Rd you can pick up the Italian variety.


  • 1 barley rusk (about 10-12cm diameter)
  • 1 large or 2 small ripe tomatoes, coarsely grated (discard skin)
  • 2-3 heaping tablespoons of feta cheese  crumbled or grated (ricotta or manouri are fabulous as well)
  • extra virgin olive oil
  • 1 teaspoon red wine vinegar
  • capers
  • olives
  • Greek oregano (rigani)


Run the rusk under a spray of water (about 4-6 tablespoons) to moisten. Grate the tomato with a vegetable grater in a bowl. Sprinkle with salt and a splash of vinegar.  Heap the grated tomato on the rusk and top with cheese. Sprinkle with pepper and a good amount of oregano, capers, pitted olives and drizzle with olive oil.
Perfect for a light meal for 1 or 2-4 as part of a meze spread.

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