Mykonian Salad Recipe

Slice and brush

Preheat oven to 180°C (350°F). Slice the day-old bread into 1 cm thick slices. Brush each slice lightly with melted butter or olive oil on both sides and sprinkle with fresh thyme leaves and 0.25 tsp salt.

Bake

Arrange slices in a single layer on a baking tray. Bake 10–12 minutes, flip once, then bake another 6–8 minutes until crisp and golden. Remove and cool. Break into pieces if desired to make 6 rusks.

Wash tomatoes. For mixed tomatoes: halve cherry tomatoes; core and cut vine/plum tomatoes into wedges. Place all tomatoes into a large mixing bowl.

Peel (if desired) and halve the cucumber lengthwise, scoop seeds if watery, then slice into 0.5 cm half-moons and add to the bowl.

Thinly slice half a red onion into rings or half-rings. If you prefer a milder onion, soak slices in cold water for 5–10 minutes, then drain and add to the bowl.

If using salad leaves, dry or spin them and add them to the bowl with the other vegetables.

Crumble the feta into large chunks or cubes. Reserve a few crumbled tablespoons for garnish.

Mince the garlic finely or grate it. In a small bowl or jar combine 4 tbs extra-virgin olive oil, 1 tbs red wine vinegar, 1 tsp lemon juice, 0.5 tsp Dijon mustard, minced garlic, 0.5 tsp dried oregano, 1 tsp salt and 0.5 tsp black pepper.

Whisk vigorously or shake in a sealed jar until dressing is emulsified and slightly thickened. Taste and adjust seasoning (more vinegar or lemon for acidity, more oil to mellow).

Pour the dressing over the mixed tomatoes, cucumber, onion and leaves. Gently toss with a large spoon or salad hands so dressing coats everything without crushing tomatoes.

Scatter crumbled feta over the top and gently fold once or twice to combine. Add thyme rusk pieces on top last so they stay crisp; if you prefer them softer, toss them in earlier.

Transfer to a serving platter or serve straight from the mixing bowl. Garnish with the reserved feta and a light drizzle of olive oil if desired.

Serve immediately at room temperature. This salad is best eaten the same day so the rusks remain crisp. Leftovers: keep dressing separate or add just before serving to prevent sogginess.