← Nouns Cooking · Greek

Ingredients

• 4 large Cretan barley rusks (or thick slices of toasted wholegrain bread)
• 4 ripe tomatoes, halved
• 100 g feta or mizithra, crumbled
• 5 tbsp extra virgin olive oil
• 8 Kalamata olives
• 1 tbsp Capers (optional)
• 1 tsp Dried oregano
• flaky salt

Method

1. Grate the cut sides of the tomatoes on a coarse grater into a bowl until only the skins are left. Season the pulp with a pinch of salt.
2. Quickly dip each rusk in water, or sprinkle it with a little water, just to soften the surface. Lay them on plates and drizzle each with 1 tbsp of oil.
3. Spoon the tomato and its juices over the rusks and let them soak for a few minutes.
4. Top with the crumbled cheese, olives and capers, sprinkle with oregano and finish with the rest of the oil. Eat with a knife and fork, or with your hands as the rusk softens.

Tips

• Barley rusks are very hard; how long you soak them is personal, but a few seconds under the tap is usually enough.
• Rusks contain barley and wheat, so dakos is not gluten-free.

Sources

Written in our own words after cross-checking these recipes:

Dimitra's Dishes Olive Tomato