Vegan Mykonian Salad Recipe

Prepare rusks

If your rusk or twice-baked bread is very hard, briefly warm in a 350°F (175°C) oven for 4–6 minutes to take the chill off but keep it firm. Otherwise use at room temperature.

Place each rusk piece on a cutting board. Hold the whole ripe tomato over the rusk and grate the tomato flesh directly onto the rusk using the coarse side of a box grater, or cut the tomato in half and rub the cut side over the rusk. This will soften the rusk and impart fresh tomato flavor.

Sprinkle the grated tomato-moistened rusks with 1/4 teaspoon sea salt, scatter the stripped fresh thyme leaves evenly over them, and drizzle about 2 tablespoons extra-virgin olive oil across the rusk pieces. Set aside to absorb while you assemble the salad (5–10 minutes).

Prepare vegetables: halve or chop the mixed tomatoes into bite-size pieces so they total about 4 cups. Peel (if desired) and slice the cucumber into half-moons to make about 1½ cups. Thinly slice 1/2 cup red onion and place in a bowl of cold water to mellow if you prefer milder onion (5–10 minutes), then drain well.

Make dressing: whisk together 4 tablespoons extra-virgin olive oil, 2 tablespoons red wine vinegar, 1 tablespoon fresh lemon juice and 1 teaspoon dried oregano in a small bowl. Season with 1 teaspoon sea salt and 1/2 teaspoon freshly ground black pepper; taste and adjust acidity or salt as needed.

Combine salad: in a large mixing bowl, gently toss the prepared tomatoes, cucumber, drained red onion, 1/4 cup chopped fresh flat-leaf parsley and 1–2 tablespoons of the fresh thyme leaves (reserve a few thyme leaves for garnish). Add the Kalamata olives now if using.

Dress salad: pour the dressing over the vegetable mixture and toss gently to coat. Let the salad rest 5 minutes so flavors meld; the vegetables will release some juice that complements the rusks.

Assemble the Vegan Mykonian Salad: arrange the tomato-and-cucumber salad on a serving platter or individual plates. Place the prepared thyme rusks on top or alongside the salad. If you prefer a traditional dakos presentation, press a rusk into the salad so it soaks up juices; otherwise serve the rusk on the side to keep crunchy.

Finish and serve: drizzle an additional 1–2 teaspoons of extra-virgin olive oil over the assembled dish, scatter the reserved thyme leaves and a little extra chopped parsley as garnish, and finish with a light crack of black pepper. Serve immediately so rusks retain some texture.