Dakos with tomato and feta

The dakos recipe on the Region of Crete website uses barley rusks, tomatoes and sour myzithra. This home version uses feta as an explicitly named substitute.

4 people, light lunch · Preparation: 15 min · Cooking: 0 min · Resting: 5 min

Times are guidelines; preheat during preparation where possible. Allow extra time to cool food before storing it.

Equipment

Coarse grater, four plates

Ingredients

• 4 round barley rusks, about 200 g in total
• 600 g ripe tomatoes
• 200 g feta made from pasteurised milk
• 40 ml extra virgin olive oil
• 60 ml cold drinking water
• 1 g dried oregano
• 0.5 g ground black pepper

Method

1. Wash the tomatoes. Halve them and coarsely grate the flesh into a bowl; discard the remaining skins. Mix the pulp with the pepper and 20 ml olive oil.
2. Place one rusk on each plate. Distribute the 60 ml water evenly over them. Divide the tomato pulp and its juice between the four rusks.
3. Crumble the feta on top. Add the remaining 20 ml olive oil and the oregano. Leave for 5 minutes to soften the bread; very hard rusks may need a little longer.

Storage

Preferably assemble just before eating. Immediately refrigerate leftover tomato and feta in covered containers at 4 °C and use within 1 day. Keep dry rusks separately.

Allergens

Contains milk and gluten (barley; possibly wheat too, according to the packaging).

Our own home version of Cretan dakos: feta replaces myzithra. Not test-cooked by the editorial team.

Sources & image credits →