Cretan summer salad with fresh cheese and traditional rusks from Aegean: Recipes from the Mountains to the Sea (page 88) by Marianna Leivaditaki

  • mizithra cheese
  • purslane
  • Show all ingredients...

  • EYB Comments

    Can substitute Swedish crispbreads or sourdough bread for barley rusks, feta cheese for mizithra cheese, and rocket for purslane.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Lamb cutlets with lemon and oregano

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Swedish crispbreads or sourdough bread for barley rusks, feta cheese for mizithra cheese, and rocket for purslane.

  • Rinshin on May 21, 2023

    Made exactly as the recipe except using arugula for purslane. I also like smaller pieces for this type of salad. The taste was quite basic. Perhaps I should have dressed it more but I did use all the dressing. For my husband’s portion of undressed salad, gave him his usual bottled Ranch. :( Photo added

  • TrishaCP on September 05, 2021

    I’ve been making quite a few Greek salads this summer. You don’t really need a recipe to make one, but if you do, this one isn’t bad. (Though I greatly prefer the veg to be closer to diced, so that’s what I did here.) I didn’t bother with the purslane.

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