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Authentic Mediterranean Barley Toast topped with juicy diced tomatoes, crumbled feta, Kalamata olives, capers, and olive oil on a white plate.

Mediterranean Barley Toast

A traditional Cretan recipe featuring ultra-crunchy whole grain barley rusks topped with a vibrant mountain of juicy diced tomatoes, creamy crumbled feta cheese, briny Kalamata olives, capers, and a generous pour of high-quality extra virgin olive oil.
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Prep Time 10 minutes
Servings: 2
Course: Salad
Cuisine: Greek, Mediterranean
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 2 large round Cretan barley rusks paximadia
  • 2 medium ripe vine tomatoes finely chopped (with juices preserved)
  • 1/2 cup authentic Greek feta cheese crumbled
  • 6 to 8 whole Kalamata olives
  • 2 teaspoons capers rinsed and drained
  • 4 to 5 tablespoons premium extra virgin olive oil divided
  • 1 teaspoon dried Greek oregano
  • 1 pinch sea salt
  • 1 pinch fresh cracked black pepper

Method
 

  1. Pass each hard barley rusk under cold running tap water for exactly one quick second to slightly dampen the outer layer. Place them onto a flat serving plate.
  2. Drizzle 1 tablespoon of extra virgin olive oil evenly over each of the dampened rusks.
  3. Finely dice your ripe tomatoes on a cutting board, carefully retaining all of their juices. Move the tomatoes and juices to a bowl and toss with a light pinch of sea salt.
  4. Spoon the chopped tomatoes and all collected juices evenly over the tops of the two rusks, ensuring the bread surface is fully covered.
  5. Roughly crumble the fresh feta cheese with your hands and layer it generously directly on top of the tomatoes.
  6. Scatter the Kalamata olives and rinsed capers evenly across the crumbled cheese layer.
  7. Pour the remaining extra virgin olive oil in a slow drizzle over the entire assembled toast, allowing it to pool on the plate.
  8. Season heavily with the dried oregano and a final crack of fresh black pepper. Let the dish rest for 3 to 5 minutes before slicing and enjoying.

Notes

If you cannot source authentic Greek barley rusks, substitute with 2 thick, dense slices of artisan sourdough bread. Place the slices on a sheet pan and bake in an oven at 150°C (300°F) for roughly 20-25 minutes until they are entirely dried out, dried through, and rock-hard. Proceed with the recipe as written.