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Carob Rusk Tomato Salad with Burrata

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From “Athens, Food Stories Love,” my forthcoming book exploringthe culinary soul of Athens and Greek cuisine. Experience the taste of Greece with this easy Carob Rusk TomatoSalad featuring creamy burrata cheese, ripe summer tomatoes,extra-virgin Greek olive oil, and fresh aromatic herbs. Carob rusks,called paximadia in Greek, are a traditional staple beloved for theircrunchy texture and chocolatey color. This healthy Greek saladrecipe makes the perfect vegetarian appetizer or light lunch. Inspiredby the flavors of Athens and classic Mediterranean diets, this carobrusk salad is quick to prepare and bursting with nutrition, flavor, andauthentic Greek ingredients. Discover more authentic Greek recipes,food history, and Athenian cooking tips in “Athens, Food StoriesLove.”
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Carob Rusk Tomato Salad with Burrata

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Ingredients

  • 6 to 8 small carob rusks Greek paximadia
  • 2 large ripe summer tomatoes cored and cut into chunks
  • 2 tablespoons fresh basil cut into chiffonade
  • 1 tablespoon fresh oregano chopped
  • Sea salt to taste
  • 6 tablespoons extra-virgin Greek olive oil divided
  • 1 ½-pound chunk burrata cheese, drained
  • Substitute fresh mozzarella if burrata is unavailable

Instructions

  • Prepare the Rusks: Place the carob rusks in a large serving bowl.
  • Mix the Tomatoes and Herbs: In a separate bowl, combine the tomato chunks, basil, oregano, sea salt, and 4 tablespoons of the olive oil. Toss well and let the mixture rest at room temperature for 10–15 minutes to allow the flavors to meld and the juices to release.
  • Assemble the Salad: Spoon the tomato mixture, with all its juices, over the rusks in the serving bowl, ensuring they are well-soaked. Let the rusks sit for about 5 minutes to soften slightly.
  • Add the Burrata and Finish: Top the salad with the burrata cheese (or mozzarella) and season with a little more sea salt. Drizzle the remaining 2 tablespoons of olive oil over the cheese and salad.
  • Serve: Serve immediately as a fresh Greek appetizer, light lunch, or unique side dish.

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Why This Carob Rusk Salad is Perfect for Greek Food Lovers
Rich in authentic Mediterranean flavors, this vegetarian salad
celebrates Greece’s culinary heritage. The combination of
wholesome carob rusks, juicy tomatoes, creamy burrata, and
aromatic Greek herbs makes it both nutritious and satisfying—an
ideal recipe for fans of healthy Greek salads, fresh summer recipes,
and anyone who loves the cuisine of Athens. Look for more Greek
recipes and culinary stories in my upcoming book, “Athens, Food
Stories Love.”

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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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