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′
1 ripe firm tomato, diced
1 ripe tomato, grated
1 aubergine, diced
1/3 cup extra-virgin olive oil
1 Greek barley rusk
100 g kopanisti cheese or feta
1 small cucumber, sliced
4-5 black Kalamata olives, pitted
Season eggplants with salt, drizzle with a little olive oil and grill for 5 minutes on high heat until tender.
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.
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