Ingredients
Units
Scale
- 1 large barley rusk, about 7 inches or so in diameter
- Extra-virgin olive oil, to taste
- 2 large or 3 medium tomatoes, cored and diced
- 1/2 teaspoon sea salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1 pound brine-packed Greek feta, crumbled small
- 2 tablespoons chopped fresh dill
- 2 teaspoons dried oregano
Instructions
- Lightly brush the flat top of the rusk with some of the olive oil. Mound the diced tomatoes on top and season them with nearly all of the salt and pepper, reserving about 1/8 teaspoon of each. Layer the feta on top of the tomatoes and evenly sprinkle the dill, oregano, and remaining salt and pepper on top of the cheese. Finally, drizzle olive oil to taste over the top and serve family style.
Notes
Debbie’s Tip: Can’t find a barley rusk? No problem! Simply buy a large round loaf of crusty, bakery-fresh bread and slice it in half horizontally. If serving on a plate instead of in a bowl, cut a thin slice off the top half so that it will sit flat on the plate without tipping over. Brush the cut side of the top half with olive oil. Set the bottom half aside for another use. Toast on a baking sheet in a 400-degree oven until very crispy and golden, about 10 minutes. Watch carefully to make sure it doesn’t burn. To make the bread extra crispy, turn on the broiler for 1 or 2 minutes and crack the oven door slightly. Again, watch carefully because your bread can go from golden to charcoal in 10 seconds flat.
- Prep Time: 10 minutes
- Category: Appetizer
- Cuisine: Greek
