DakosCretan Barley Rusk with Tomato, Feta and Oregano
Posted on
Send this recipe to your inbox
We will email you the full recipe, ingredients and method, so it is there when you cook.
Recipe sent
Check your inbox at . If it is not there in a minute, have a look in your spam folder.
Dakos is proof that a recipe can be four ingredients if all four are good. The tomato must be ripe, the oregano must be Greek, and the olive oil should be poured, not drizzled.
From the APSOGO pantry
Our oregano comes from Mount Parnonas in Arcadia and our 200g pouch holds a Great Taste award. Our olive oil is from Crete, the home of dakos, and won Silver at the London IOOC 2026. With only four ingredients, the oil is one of the main flavours, so this is the place for your best bottle.
Ingredients
0 / 7 tickedAPSOGO 3 ingredients are available in our shop
- APSOGO€9,99
- APSOGO€18,99
- APSOGO€9,99
Tick things off as you shop or prep.
Method
4 steps · tap a number when done-
Grate the tomatoes on the coarse side of a box grater, discarding the skins. Season the pulp with salt.
-
Run each rusk briefly under the tap, or spoon over some tomato juice, to soften the surface. Don't soak it.
-
Pile the grated tomato onto the rusks. Top with feta and olives.
-
Sprinkle the oregano, add black pepper, and pour the olive oil over everything. Eat within 10 minutes, before the rusk goes soft.
Konstantin's tip
Rubbing the oregano between your palms as you sprinkle it releases far more aroma.
Cooking this later?
Send the full recipe to your inbox, or print a clean copy for the kitchen.
From our pantry
