Mykonos Barley Rusk and Tomato Salad

4 from 2 votes
Mostra has come to be a word synonymous with rusk (paximadia) in the Mykonos dialect but it originally referred to a unit of measure for rusks, one mostra being one rusk. The word comes from the Italian mostrare, which means to show, and from the Latin monstrare, which means “to show, to indicate.” You can find delicous Greek rusks with barley and an old variety of wheat called dikoko or zea, low in gluten, as well as an array of other lovingly curated Greek ingredients on my online store here.
4 from 2 votes

Mykonos Barley Rusk and Tomato Salad

Prep Time 5 minutes
Servings 2
Prep Time 5 minutes
Servings 2

Ingredients

  • 2 Greek-style barley rusks
  • 3 Tbsp. Mykonos Kopanisti cheese or any sharp soft, pungent cheese, preferably goat's milk
  • 1 firm ripe tomato, seeded and diced
  • 2 tsp. extra virgin olive oil
  • Dried oregano optional

Instructions

  • Soften the rusks by running them under a little tap water, but do not soak them. Drain the excess water off.
  • Place the rusks on a plate and top with the kopanisti cheese and diced tomato. Drizzle with olive oil, sprinkle with oregano, and serve.

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Barley rusks may be found in Greek and Middle Eastern markets.

Diane’s Greek Single-origin Artisanal Foods

Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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