A traditional veggie dish from the island of Crete, perfect for a light meal!
The secret behind the perfect Dakos is to use juicy, fresh tomatoes as they are the key ingredient that brings this dish to life.
Garnishing with extra virgin, good quality olive oil will give the perfect finishing touch to this traditional Cretan rusks with tomatoes and feta cheese dish.
The recipe is straightforward and only takes a few minutes. Make sure you grate the tomato, as it makes the dish even more enjoyable!
INGREDIENTS:
6 round or rectangle Cretan barley rusks
6 medium tomatoes grated
1 cup crumbled fetta cheese
1/3 cup pure olive oil
2 tbsp white or red vinegar
salt and pepper to taste
dry oregano or fresh mint (choose your preference)
Black olives and/ or capers for decoration (optional)
INSTRUCTIONS:
Grate the tomatoes
Pass the rusk under running water (very quickly) and place on a plate. It should still be crunchy but easily breakable.
Add about 1 tablespoon of olive oil and let it absorb (If you like olive oil you can add more , but this amount works fine)
Mix the tomatoes with the remaining olive oil, vinegar and add salt and pepper to taste
Spoon the tomato on top, covering the whole rusk and then add the crumbled cheese
Sprinkle with oregano (I use mint as I love it!)
Top with black olives and/or capers (optional)
Note:
1. The dry barley rusks used to prepare Cretan dakos are incredibly hard; Most recipes suggest quickly running the dry barley rusk under water to allow it to soften. Of course this method works but I prefer to soften the rusk with the juices from a grated ripe tomato; much more delicious than water
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