This delicious salad from Kalimnos island is so hearty that you will skip lunch… Along with some olives, oregano and a rusk is the perfect light dish for the hot summer days.
Serves:4-5 Prep. time: 20′ Cooks in: 5′ Ready in: 25′
Ingredients
1 ripe firm tomato, diced
1 ripe tomato, grated
1 aubergine, diced
1/3 cup extra-virgin olive oil
1 Greek barley rusk
oregano
100 g kopanisti cheese or feta
1 small cucumber, sliced
5-6 anchovies
4-5 black Kalamata olives, pitted
salt
Method
Step 1
Season eggplants with salt, drizzle with a little olive oil and grill for 5 minutes on high heat until tender.
Step 2
In a serving bowl toss barley rusk broken in chunks with grated tomato and half oil. Sprinkle with oregano, add half cheese and toss again.
Step 3
Add aubergines, cucumber, diced tomato, remaining cheese, anchovies and pitted olives. Sprinkle with extra oregano, drizzle with remaining oil and serve.
Photo – Food styling: Eva Monochari – Funky Cook
Και η συνταγή στα ελληνικά: Σαλάτα μιρμιζέλι Καλύμνου
