Cretan Salad
By Mary Kouzina
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INGREDIENTS |
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2 potatoes, boiled & sliced |
2–3 ripe tomatoes, chopped |
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1 green capsicum, sliced (peppers) |
½ red onion, sliced |
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A handful of dried olives |
Cretan paximadia (or barley rusks) |
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Salt, oregano |
Local mizithra cheese — or mix ricotta & feta |
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Drizzle of extra virgin Cretan olive oil |
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DIRECTIONS
Layer broken paximadia in your bowl.
Top with tomatoes (let them soak into the rusks), then add cucumber, pepper, onion, and potatoes.
Scatter olives, sprinkle oregano, and finish with mizithra and olive oil.