A Cretan salad is in fact very similar to the well-known Greek salad, but has mizithra—traditional goat cheese–or goat curds instead of feta, as well as broken Cretan barley rusks (paksimadia). Sometimes you may also find capers or caper leaves, purslane, and even a few leaves of basil. For me, this is one of the best salads to have with a meal, especially grilled fish, or even just make a big bowl and eat it with nothing more.
Finding Cretan barley rusks may not be the easiest thing unless you live close to a Greek deli. However, there are many alternatives you can use instead that are readily available on the market. Swedish crispbreads are a good alternative and can be easily found, but thickly sliced sourdough drizzled with olive oil and dried out in a preheated oven at 325 degrees F would be my choice.
