• Inga

Kalymnian-Style Salad

You know that feeling when you order a salad in a restaurant to try to be healthier, but you’re not particularly excited about it? This was me last year on a climbing trip in Kalymnos, Greece, and let me tell you how pleasantly surprised I was with this salad! Why isn't putting bread into the salad a bigger thing?!

There’s no compromise between taste, filling and healthy here - you get all three and you wish there was more! The fact it’s so simple to throw together, just another reason to love it and why it makes a very frequent appearance on my table.

Ingredients (serves 4) 2 packs of cherry tomatoes 1/2 of feta cheese pack   1/4 fresh red onion 5 tbsp of capers (or if you’re lucky to find them - pickled caper leaves, yum!)  5 tbsp of black olives  6 greek rusks or any other crispy bread (I used ciabatta and toasted it in the oven to make it all crispy) 1 Baby Iceberg Lettuce (or any salad you have) Parsley

Dressing:  4 tbsp Extra Virgin Olive Oil 1.5 tbsp Balsamic Vinegar 1 tsp of mustard Salt and Pepper (go easy as capers, olives and the cheese are already pretty salty)


1. Mix the dressing in a salad bowl 2. Now add all of the ingredients:

- Chop the tomatoes in quarters and thinly slice the onion

- Break the bread into bite size pieces

- Add capers (or caper leaves), halved olives and chopped up parsley

- Crumble the feta with your hands over the bowl 

- Add chopped up salad leaves 

3. Mix everything together allowing the feta to become part of the sauce coating the veggies and soaking into the crispy bread. 

Serve and enjoy! <3