Greek salad with anthotyro cheese, rusks and capers

A different version of the Greek salad that most of you know or are used to in a recipe inspired by the Cretan cuisine. Anthotyro cheese replaces the classic feta and makes the salad less salty and lighter. Capers are added to enrich the aroma and the taste and barley rusks are also there to "help" mopping up the oil and vinegar dressing

Recipe from the Greek culinary magazine "Umami"

Ingredients (for 4-5 people):
3 large ripe but firm tomatoes cut in wedges
250gr. of Anthotyro cheese, cut in cubes
1 yellow onion, cut in rings
12 Kalamata olives, pitted
3 barley (wheat or rye) rusks, broken in chunks
1/2 tea-cup of good quality olive oil
1 pinch of dried oregano
2 small cucumbers, cut in slices
salt
pepper
1 full tbsp of capers, well rinsed
4 tbsp of white wine vinegar

Method:
In a large salad bowl put the tomatoes, the onion, the olives, the cucumber and the cheese and gently stir.

Put the rusk pieces in a small bowl and mix with 3 tbsp of olive oil and a little bit of water to help them to start softening a bit. Transfer into the salad bowl.

In the same small bowl put the rest of the olive oil along with the vinegar, season with salt and pepper and beat the ingredients with a whisk.

Pour the dressing over the salad, scatter the capers and serve immediately.