World Flavors Cookbook

Ntakos (Dakos)

Crete's iconic barley rusk salad — soaked rusks topped with crushed tomato, fresh mizithra, and olive oil. The taste of the island.

Cuisine: Greece

Ingredients

• 4 large barley rusks (paximadi)
• 4 ripe tomatoes, grated or very finely chopped
• 200g fresh mizithra or ricotta salata, crumbled
• 8 tbsp excellent Cretan olive oil
• Dried oregano
• Salt

Instructions

1. Briefly dip rusks in water to slightly soften (just a few seconds — they should remain crunchy).
2. Place on a plate.
3. Spoon generous amounts of crushed tomato over each rusk.
4. Crumble mizithra over the tomato.
5. Drizzle very generously with olive oil.
6. Add oregano and salt.