Original Cretan Dakos
A traditional mezze or light meal on the island of Crete, dakos is often called "Greek bruschetta," and is easy to make with few ingredients and no cooking.
Prep Time: 5 minutes
- 1/2 of a large round barley rusk (about 5 inches diameter)
- 1 large or 2 small ripe tomatoes, coarsely grated (discard skin)
- 2-3 heaping tablespoons of feta cheese, crumbled or grated
- extra virgin olive oil
- fresh sea salt
- freshly ground pepper
- Greek oregano (rigani)
Preparation:
Grate the tomato with a vegetable grater (or the large grate on a multi-grater) into a strainer over a bowl so most of the liquid drains off. Run the rusk under a spray of the tomato liquid (about 4-6 tablespoons) to moisten.
Spread the grated tomato on the rusk and top with cheese.
Sprinkle with pepper and a good amount of oregano, and drizzle with olive oil.
Yield: One rusk serves 1 as a light meal, 2-4 as a mezze.
Notes: Serve the dakos with Kalamata olives on the side.
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