Carob Rusk Tomato Salad with Burrata | Easy Greek Summer Appetizer Recipe

Carob Rusk Tomato Salad with Burrata | Easy Greek Summer Appetizer Recipe

Experience the sun-kissed flavors of Athens with Diane Kochilas’s Carob Rusk Tomato Salad with Burrata. Crunchy carob rusks (“paximadia”), juicy ripe tomatoes, fresh basil, oregano, and creamy burrata—drizzled with extra-virgin Greek olive oil—come together for the perfect vegetarian Mediterranean salad. Inspired by Diane’s forthcoming book “Athens, Food Stories Love,” this nourishing dish is an ideal summer appetizer or light lunch.

👉 Get the full recipe on my website: www.dianekochilas.com
👉 Order my book Athens, Food, Stories, Love here: Macmillan – Athens Book

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Ingredients:
6–8 small carob rusks (Greek paximadia)
2 large ripe summer tomatoes, cored and cut into chunks
2 tbsp fresh basil, chiffonade
1 tbsp fresh oregano, chopped
Sea salt, to taste
6 tbsp extra-virgin Greek olive oil, divided
1½-pound chunk burrata cheese, drained
Substitute fresh mozzarella if burrata is unavailable

🍋🇬🇷 A taste of Athens, straight from my kitchen to yours!

#GreekSalad
#SummerRecipes
#VegetarianAppetizer

Carob rusk tomato salad with burata, olive oil, and herbs. This is a recipe from my book, Athens Food Stories. Love. It’s a tasty and easy example of how Athenian cuisine is often a blend of different influences and global ingredients. Borata in this case. The carob rusks though are a super traditional Greek bread product. To make this salad, core, deseed, and chop the tomatoes. Make sure to use ripe juicy tomatoes. Combine the tomatoes with fresh chopped basil, Greek oregano, sea salt, and extra-virgin Greek olive oil. Place the carrot brusks on a serving dish and spoon the tomato mixture over them. Place the boratha in the center. Drizzle in any juices from marinating the tomatoes and pour a little more extra-virgin Greek olive oil on top. You’re going to love this salad instantly.