Dice the tomatoes, slice the red onion thinly, and cut the cucumber into chunks. In a small bowl, whisk together olive oil, red wine vinegar, mustard, crushed garlic, and oregano to make the dressing. Place the carob rusks at the bottom of the serving bowl and drizzle a little dressing over them to soften slightly. Add the tomatoes, cucumber, and onion on top, then spoon or crumble the galomizithra cheese over the vegetables. Finish with the remaining dressing and a sprinkle of oregano. Encourage guests to mix the salad before eating so the rusks absorb the tomato juices and dressing, creating the perfect balance of crunch and creaminess.

tomatoes, red onion, cucumber, galomizithra – a soft, creamy white cheese made from sheep and goat’s milk, similar in texture to ricotta but tangier in flavour (pasteurised), carob rusks – twice-baked dry bread made from carob flour and wheat, giving a malty, slightly sweet flavour and a crunchy texture (similar to croutons or biscotti).

dressing: olive oil, red wine vinegar, garlic, mustard, oregano

the greek salata, or horiatiki (“village salad”), originated in athens in the late 60s-70s as a clever restaurant creation to bypass ingredient price controls by combining everyday vegetables with feta cheese. though rooted in ancient greek produce traditions, the modern version is quite recent.

our greek salata is inspired by the cretan dakos salad, a rustic island dish made with barley or carob rusks (called paximadi) and mizithra cheese. In dakos, the rusks soak up the tomato juices and olive oil, creating a layered texture—crunchy underneath, soft and tangy on top. this bread-based style distinguishes it from the more common vegetable-and-feta greek salad, embodying the simple, earthy essence of cretan cuisine.