Greek · Main · Easy
Dakos
Crete's barley rusk piled with grated tomato, feta and olive oil. Crunchy, juicy, salty, and ready in ten minutes.
The whole recipe in 60 seconds
Dakos, in 5 ideas
- Wet the rusk just enough to soften, never soak it.
- Grated fresh tomato is the sauce, tinned will not work.
- A thick slab of feta, never crumbled.
- Eat it with a spoon to get the juices from the bottom.
- Capers add a great briny punch if you like them.
What you need
Ingredients
- 2 large barley rusks (paximadia)
- 2 ripe tomatoes, grated
- 150g feta
- 1 tsp dried oregano
- 60ml extra virgin olive oil
- 8 Kalamata olives
- Salt
How to make it
Directions
- Lightly dampen the rusks under running water and place on plates.
- Spoon the grated tomato generously over each rusk and salt lightly.
- Top with feta, olives and a heavy sprinkle of oregano.
- Drizzle with plenty of olive oil.
- Serve immediately while the rusks still have crunch.
Money saver. Barley rusks keep for months in the cupboard, making this the cheapest impressive lunch you know.