Dakos Salad
Cretan dakos combines a crunchy barley rusk with juicy tomatoes, salty feta, olives, and fragrant oregano.
Ingredients
- Cretan barley rusks2 pcs
- tomato400 g
- feta120 g
- pitted Kalamata olives60 g
- olive oil30 ml
- dried oregano1 tsp
- water30 ml
- salt1 to taste
Instructions
Lightly moisten the barley rusks with 30 ml of water on both sides and let sit for 2 minutes, so they soften slightly but keep their shape.
Grate the tomatoes on a coarse grater, discarding the skins, season with salt to taste, and stir.
Spread the grated tomatoes over the rusks and drizzle with half of the olive oil.
Crumble the feta with your hands and scatter it evenly over the tomatoes.
Add the olives, sprinkle with dried oregano, and drizzle with the remaining olive oil.
Serve the dakos immediately, while the rusks still have a pleasant texture.
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