Barley

barley rusk • tomato, diced • small cucumber, sliced • green bell pepper, diced • onion, diced • anthotyro cheese, diced (or substitute with ricotta or feta) • little chopped capers • Kalamata olives, chopped • Salt, pepper, oregano • Olive oil, to taste • Vinegar

barley rusks • katiki cheese (about 200 grams) • ripe tomato • small cucumber • small onion • olives • capers • olive oil • Oregano

tricolor lentil rice blend with quinoa • cremini mushrooms, finely chopped • vegetable oil or extra virgin olive oil • fresh green onions, finely chopped • leek, finely chopped • garlic, minced • apple cider • carrots, thinly sliced • celery, finely chopped • tomato paste, dissolved at the bottom of the pot • dried thyme • tofu, cubed •

ripe tomatoes • cucumber • small onion • green onions • green bell pepper • Kalamata olives • capers • parsley • feta cheese (about 100 grams) • small barley rusks • Olive oil • little vinegar •

romaine lettuce • firm, ripe tomatoes, cut into medium pieces • small barley rusks • feta cheese, cut into cubes (150 grams) • Salt • onion • balsamic vinegar (45 ml) • little mustard

large tomatoes • large barley rusks (or 2 large whole grain crispbreads) • small clove garlic, grated • feta cheese, crumbled (about 100 grams) • ricotta cheese, crumbled (about 100 grams) • olive oil (about 120 ml) • vinegar • Salt • Oregano • Thyme

barley rusks (Cretan dakos) • medium tomatoes plus 1 more, grated • medium cucumber • green bell pepper • small yellow onion • olives • pickled sea fennel (kritamo) • capers • feta cheese • olive oil • oregano • salt