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Summer barley rusk salad with tomatoes, cucumber and feta

A Greek-inspired summer salad with ripe tomatoes, cucumber, barley rusks, feta, olives and fermented red onions. Juicy, salty, tangy and full of texture, it is a simple July dish for warm-weather tables.

July 30, 2026

Brine and Bloom

Writing about fermentation for healthier living

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Inspired by Greek dakos and summer village salads, this recipe layers juicy tomatoes, cucumber, barley rusks, feta, olive oil and oregano with a small handful of fermented red onions. The rusks soften under the tomato juices, while the onions add colour, crunch and acidity.

It is simple, generous and exactly the kind of July recipe that belongs on a shaded table with cold drinks nearby.

FAQs

What are barley rusks?

Barley rusks are dry, twice-baked breads often used in Greek salads such as dakos. They soften when soaked with tomato juices and olive oil.

Can I use regular bread instead?

Yes. Toasted sourdough, rustic bread or wholegrain toast can work. The texture will be softer than barley rusk, but still delicious.

Are fermented red onions necessary?

No, but they add brightness and colour. You can use pickled onions, fresh red onion or leave them out if you prefer.

Greek-style tomato, cucumber & barley rusk salad

Ingredients:

2 large ripe tomatoes, chopped
1 cucumber, chopped
1 small green pepper, thinly sliced, optional
2 barley rusks, broken into large pieces
120 g feta, crumbled or sliced
3 tbsp extra-virgin olive oil
1 tbsp red wine vinegar, optional
3 tbsp fermented red onions, drained
1 tsp dried oregano
A small handful of olives
Black pepper, to taste

Directions:

Place the chopped tomatoes in a bowl with a pinch of salt and leave for 5 minutes so they release their juices.
Break the barley rusks into large pieces and arrange them on a serving plate.
Spoon the tomatoes and their juices over the rusks.
Add the cucumber, green pepper if using, olives and feta.
Scatter over the fermented red onions.
Drizzle with olive oil and red wine vinegar if using.
Sprinkle with oregano and black pepper.
Let the salad sit for 5–10 minutes before serving so the rusks soften slightly but still keep some texture.