To prepare a barley rusk with fresh cheese, Santorini tomatos and cucumber:
Place the tomatoes in a food processor and lightly pulsate once or twice until cut into largish chunks. Place in a bowl; add salt and pepper, 3 tbsp of olive oil, the vinegar, the sweet wine and the herb of preference. Mix well with a spoon. Sprinkle some water on the dried rusk to soften it just a little bit and place on a plate. Spread the tomato salsa on top. Next, layer on the cheese and the capers, and drizzle with olive oil.
Serve with the sliced cucumber and add a pinch of salt.
- 160 gr Santorini cherry tomatoes cut in half
- 2 tbsp fresh basil or 1 tbsp fresh oregano, roughly chopped (or ½ tbsp any dried herb of preference)
- salt, freshly ground pepper
- 50 ml olive oil
- 1 tbsp wine vinegar (preferably red-wine)
- 1 tsp sweet wine (preferably Vinsanto)
- 100 gr fresh white cheese from Santorini (mostly made of goat’s milk and by small dairies) or soft xinomyzithra
- 1 medium-sized cucumber (the local variety is known as “katsouni”) sliced
- 1 tbsp capers, washed of brine