Cooking process
Do you think a Greek salad with crackers is some kind of delicate perversion for refined ladies, and crunches are such crocheted croissants, and, in general, this recipe was invented by restaurants? And here not! A real classic Greek salad with rusks is cooked on the island of Crete, and this, I suspect, is the most plump variant of the Greek salad, which really feed the hungry peasants. Because the crackers there are not croquettes at all, but the kusmans of the paximadi, and besides the crackers there is something to throw into the stomach of a man of labor – a potato, testicles … But first – to crackers and the question what is paximadi.
Paksimadi is the famous Cretan rusk from barley flour. More precisely, it’s barley buns, which are then dried in the oven with the whole bun and turn into dried buns. Then they become paximadis. However, it is for the preparation of Greek salad that in Crete pre-cut and then dried rolls of this type are sold.
What are the famous paximadi? Tell a legend, as if one day a dragon appeared from the sea, who wanted to devour the island of Crete. Zeus, a native of Crete, decided to intercede for his native island, and told the Dragon: “Listen, you miserable crocodile, before you swallow a whole island, swallow you first this little cracker!” – and threw the paximad into the sea. The dragon rushed to the paximadis and froze. Petasmid and feces. So off the coast of Crete were two islands: one like a giant crocodile, and the other – like a small bun. They say that when the end of the world comes, the Dragon will finally eat his paximadi. And for Cretans – it’s a matter of honor to make your Greek salad with crackers, and do it not in an easy way, but in such a satisfying, so that the hungry dragon will also be satisfied.
I have no real paximadi (you probably too), so I’ll make barley rusks simply from barley buns. There are no seeds on real paximadi. If you do not have barley rolls – replace it better with rye, and not with wheat.
Cut the bun in half, and then – with thick washers somewhere in a centimeter. Real pakshindi, even if there is a whole roll, it’s still really broken with your hands, but with ordinary rolls after drying, for some reason I can not get such a trick, so I still recommend you a variant with preliminary cutting and subsequent drying.
Dry the croutons in the oven for about an hour (or in a cooling, or at a temperature of about 50 C).
Cook and peel potatoes and eggs.
Cut large potatoes and eggs.
We cut tomato slices.
Cucumber and peppers are also not small.
Cut the onions – you can ring, you can slices, if only not finely chopped.
We put vegetables on a plate or in a bowl. Sprinkle with a broken Feta.
Before serving, season the Greek salad with rusks with olive oil, onion, salt, pepper, oregano, thyme and freshly squeezed lemon juice to taste.
Greek salad with croutons
A real classic Greek salad with croutons (and not only!) From the island of Crete is delicious and gluttonous, they really have enough to eat full.
Ingredients
Cucumber – 100 g
Tomato – 1 pc.
Pepper Bulgarian sweet – 30 g
Egg – 1 pc.
Potatoes – 1 pc.
Barley bun – 1 pc.
Olives – 2 tablespoons
Onion – 1 pc.
Cheese Feta – 50 g
Olive oil, salt, pepper, oregano, thyme – to taste
Cooking process
Do you think a Greek salad with crackers is some kind of delicate perversion for refined ladies, and crunches are such crocheted croissants, and, in general, this recipe was invented by restaurants? And here not! A real classic Greek salad with rusks is cooked on the island of Crete, and this, I suspect, is the most plump variant of the Greek salad, which really feed the hungry peasants. Because the crackers there are not croquettes at all, but the kusmans of the paximadi, and besides the crackers there is something to throw into the stomach of a man of labor – a potato, testicles … But first – to crackers and the question what is paximadi.
Paksimadi is the famous Cretan rusk from barley flour. More precisely, it’s barley buns, which are then dried in the oven with the whole bun and turn into dried buns. Then they become paximadis. However, it is for the preparation of Greek salad that in Crete pre-cut and then dried rolls of this type are sold.
What are the famous paximadi? Tell a legend, as if one day a dragon appeared from the sea, who wanted to devour the island of Crete. Zeus, a native of Crete, decided to intercede for his native island, and told the Dragon: “Listen, you miserable crocodile, before you swallow a whole island, swallow you first this little cracker!” – and threw the paximad into the sea. The dragon rushed to the paximadis and froze. Petasmid and feces. So off the coast of Crete were two islands: one like a giant crocodile, and the other – like a small bun. They say that when the end of the world comes, the Dragon will finally eat his paximadi. And for Cretans – it’s a matter of honor to make your Greek salad with crackers, and do it not in an easy way, but in such a satisfying, so that the hungry dragon will also be satisfied.
I have no real paximadi (you probably too), so I’ll make barley rusks simply from barley buns. There are no seeds on real paximadi. If you do not have barley rolls – replace it better with rye, and not with wheat.
Cut the bun in half, and then – with thick washers somewhere in a centimeter. Real pakshindi, even if there is a whole roll, it’s still really broken with your hands, but with ordinary rolls after drying, for some reason I can not get such a trick, so I still recommend you a variant with preliminary cutting and subsequent drying.
Dry the croutons in the oven for about an hour (or in a cooling, or at a temperature of about 50 C).
Cook and peel potatoes and eggs.
Cut large potatoes and eggs.
We cut tomato slices.
Cucumber and peppers are also not small.
Cut the onions – you can ring, you can slices, if only not finely chopped.
We put vegetables on a plate or in a bowl. Sprinkle with a broken Feta.
Before serving, season the Greek salad with rusks with olive oil, onion, salt, pepper, oregano, thyme and freshly squeezed lemon juice to taste.