Mia Kouppa
https://miakouppa.comCretan dakos (Κρητικός ντάκος)
A dry barley rusk topped with tomato, olive oil, cheese and olives
Servings: 1 serving
Ingredients
- 1-2 Cretan dry barley rusk you can leave whole, or chop it into thick pieces.
- 2-3 Ripe tomatoes small to medium size
- 1 tbsp Olive oil
- 1/4 teaspoon dried oregano
- Salt, to taste
- 2 tsps Chopped red onion
- 2 tsps Capers
- 2 Kalamata olives, pitted, and chopped
- 2 tbsp Crumbled feta
- 1 Fresh basil leaf, chopped
Instructions
- Place the rusk(s) in a bowl or plate. You can leave it whole, or chop it up into thick pieces.
- Cut one tomato in half and grate it into a bowl, discarding the skin as you go. We usually use two small to medium tomatoes to get plenty of juicy grated tomato.
- Dice a third small tomato and add it to the bowl. Drizzle in about ½ tablespoon of olive oil, season with salt to taste, and sprinkle in some dried oregano. Give everything a good stir to combine.
- Slowly spoon the tomato mixture over the barley rusk, making sure to cover the entire surface (or all of the chopped rusk pieces) so they soften evenly.
- Top with the chopped red onion, capers, olives, and crumbled feta. Finish with another drizzle of olive oil, a sprinkle of dried oregano, and a few fresh basil leaves, if using.
- We then let our Cretan dakos sit for about 5-10 minutes for all the flavours to combine, and enjoy!
Video
Notes
Your rusk should be softened by spooning the grated tomato and tomato juice over top but it should not be mushy. If you find that your rusk is not yet soft enough to easily break apart, either wait a little longer or add a small amount of water (1 teaspoon) to it.
This recipe can easily be multiplied to serve more people.
These measurements are a guide, you can use more or less of an ingredient.