World Flavors Cookbook

Dakos (Cretan Rusk Salad)

A Cretan specialty: a hard barley rusk briefly soaked in water, topped with grated tomatoes, crumbled myzithra cheese, and wild oregano.

Cuisine: Greece

Ingredients

• 2 large barley rusks (Paximadi)
• 2 ripe tomatoes, grated
• 100g crumbled Myzithra or Feta cheese
• 1/4 cup extra virgin olive oil
• Dried oregano, Kalamata olives

Instructions

1. Quickly dip the rusks in water to soften slightly (just a second!).
2. Spread the grated tomato over the rusks.
3. Top with crumbled cheese and olives.
4. Drizzle heavily with olive oil and sprinkle with oregano.