Greek dakos is a Cretan dish with a barley rusk base a bit like a large crouton, topped with juicy tomatoes whose natural juices soak into the rusk, softening parts of it and other parts retaining it’s crunch. Fresh oregano and crumbled feta complete the dish, with a drizzle of olive oil. Crunchy, creamy and fresh flavors. A great snack idea.
Ingredients
2 medium tomatoes
1/2 cup chopped tomatoes any
2-3 tablespoons crumbed greek feta
1-2 medium cretan rusks/dakos
A few sprigs fresh oregano
3 tablespoons virgin olive oil
You can adjust ingredients to your liking, it will still taste great.
Instructions
1. Grate two medium tomatoes in a bowl, discarding the skin.
2. Place the rusk on top of the tomatoe puree for 10 mins so it soaks up the juices of the tomato. It does not absorb easily so it will still keep it’s crunch. If you prefer to have it very soft, you can drizzle a couple of tablespoons of water on top.
3. Place rusk on a plate, and top with remaining grated tomato puree.
4. Chops a handful of any kind tomatoes and pile on top. I have used cherry and grape tomatoes.
5. Add some fresh or dried oregano leaves.
6. Top with a couple of tablespoons of crumbled feta.
7. Drizzle with olive oil.
Feel free to create your own flavours, you can use different cheeses like goats cheese, ricotta, mizithra cheese and other herbs like basil.
Enjoy