Dakos - Cretan Barley Rusk with Tomato, Feta and Oregano

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.

Serves 2 - 10 minutes

Ingredients

• 2 barley rusks (dakos or paximadi)
• 2 large ripe tomatoes
• 100g feta, crumbled
• 1 tsp APSOGO Organic Greek Oregano
• 4 tbsp APSOGO Extra Virgin Olive Oil
• APSOGO Greek Sea Salt Blossom and black pepper
• A few Kalamata olives (optional)

Method

1. Grate the tomatoes on the coarse side of a box grater, discarding the skins. Season the pulp with salt.
2. Run each rusk briefly under the tap, or spoon over some tomato juice, to soften the surface. Don't soak it.
3. Pile the grated tomato onto the rusks. Top with feta and olives.
4. Sprinkle the oregano, add black pepper, and pour the olive oil over everything. Eat within 10 minutes, before the rusk goes soft.

Tip

Rubbing the oregano between your palms as you sprinkle it releases far more aroma.

All the APSOGO ingredients in this recipe are available at apsogo.com.