Greek cuisine · Salads & Mezze

Dakos

Cretan barley rusk with grated tomato, feta and oregano.

Ingredients · for 4 servings

• 4 large barley rusks
• 6 ripe tomatoes
• 250 g feta
• 100 ml olive oil
• 16 Kalamata olives
• 1 tbsp capers
• Oregano
• Salt
• Pepper

Instructions

1. Halve the tomatoes and grate them into pulp on the coarse grater, discard the skins.
2. Sprinkle the rusks briefly with water so they soften without turning soggy.
3. Drizzle with olive oil and spread the grated tomato on top.
4. Crumble the feta coarsely over them.
5. Top with olives, capers, oregano, salt and pepper and finish with olive oil.
6. Let it sit for 10 minutes, then serve.