Table of contents:
Video: Greek Salad With Crackers - A Recipe With A Photo Step By Step
The most real classic Greek salad with croutons (and not only!) From Crete - delicious and fatty, they really eat their fill.
Cucumber - 100 g
Tomato - 1 pc.
Bulgarian sweet pepper - 30 g
Egg - 1 pc.
Potatoes - 1 pc.
Barley bun - 1 pc.
Olives - 2 tablespoons
Bulb onions - 1 pc.
Feta cheese - 50 g
Olive oil, salt, pepper, oregano, thyme - to taste
- 91 kcal
- 2 hours
- 2 hours
Photo of the finished dish
Step by step recipe with photo
Do you think that Greek salad with crackers is some kind of subtle perversion for refined ladies, and crackers are such croutons, and, in general, this recipe was invented by restaurants? But no! A real classic Greek salad with croutons is prepared on the island of Crete, and I suspect this is the most nutritious version of Greek salad that can really feed hungry peasants. Because the crackers there are not croutons at all, but paximadi kusmans, and besides crackers there are things to throw into the stomach of a working man - potatoes, testicles … But first - to the crackers and the question of what paximadi is.
Paximadi is the famous Cretan barley flour rusks. More precisely, these are barley buns, which are then dried in the oven with the whole bun and turned into dried buns. That's when they become paximadi. However, it is for the preparation of Greek Cretan salad that pre-cut and then dried buns of this type are sold.
What are paximadi famous for? There is a legend that one day a Dragon appeared from the sea and wanted to devour the island of Crete. Zeus, a native of Crete, decided to intercede for his native island, and said to the Dragon: "Listen, you, unfortunate crocodile, before you covet the whole island, swallow this little crouton first!" - and threw the paximadi into the sea. The dragon rushed to paximadi - and turned to stone. Petrified and paximadi. So off the coast of Crete there were two islands: one that looks like a giant crocodile, and the other that looks like a small bun. They say that when the end of the world comes, the Dragon will finally eat his paximadi. And for the Cretan people it is a matter of honor to make their own Greek salad with crackers, and to make it not in an easy version, but in such a hearty one that the hungry dragon is also satisfied.
I don’t have any real paximadi (you probably don’t), so I’ll make barley crumbs just from a barley bun. There are no seeds on real paximadi. If you don't have barley buns, replace it with rye buns rather than wheat.
We cut the bun in half, and then - with thick washers somewhere about a centimeter. Real paximadi, even if there is a whole loaf, can still be broken with your hands, but for some reason I can't do this trick with ordinary rolls after drying, so I still recommend you the option with preliminary cutting and subsequent drying.
We dry the croutons in the oven for about an hour (either in a cooling one, or at a temperature of about 50 C).
Cook and peel potatoes and eggs.
Cut the potatoes and eggs into large pieces.
Cut the tomato into slices.
Cucumber and pepper are also not fine.
We cut the onion - it can be into rings, it can be into slices, if only not finely chopped.
Place vegetables on a plate or bowl. Sprinkle with broken Feta.
Before serving, season the Greek salad with croutons with olive oil, onions, salt, pepper, oregano, thyme and freshly squeezed lemon juice to taste.