ReceptnaptárDakos (Cretan barley rusk salad)
Dakos is Crete's best-known simple dish: tomato, cheese and olive oil on a hard barley rusk, and you have the original Cretan bruschetta. The bread softens gradually as the tomato juice soaks in, while the centre keeps a little bite. It's healthy, quick and especially refreshing in summer.
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Ingredients
Method
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- Grate the tomatoes, keeping all the juice, and season with a pinch of salt.
- Dip the barley rusks in water for a minute, or sprinkle them with 1-2 tbsp of water, so the outside softens slightly while the inside stays crunchy.
- Place the moistened rusks on plates and spread them generously with the grated tomato.
- Crumble the feta (or mizithra) over the top and scatter with the olives and capers.
- Drizzle generously with olive oil, sprinkle with oregano, let it sit for 5 minutes so the flavours come together, then serve right away.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Paximadi is very hard; don't soak it for too long or it will fall apart. A quick dip or a few tablespoons of water is enough.
- The tomatoes should be very ripe: the juice of the grated tomato is what flavours the bread.
- If you can't find barley rusks, rye or wholemeal rusks, or a slice of bread dried out at 180°C (160°C fan), will do.
Frequently asked questions
What is mizithra?
A fresh, salty Greek cheese made from whey; feta, ricotta or fresh goat's cheese make a good substitute.
Can I make it ahead?
No, assemble it 5-10 minutes before serving, because later the bread turns completely soggy.
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