Dakos (Cretan Barley Rusk Salad)
The Cretan farmer's breakfast — a hard barley rusk softened just barely by grated ripe tomato, crowned with crumbled mizithra, capers, and a generous slick of green Cretan olive oil.
Ingredients
- Cretan barley rusks (paximadia)2 large round rusks
- very ripe tomatoes2 large
- fresh mizithra or crumbled feta100 g
- extra-virgin olive oil4 tbsp
- capers (preferably salt-packed, rinsed)1 tbsp
- Kalamata olives6, pitted
- dried Greek oregano1/2 tsp
- flaky sea saltto taste
Steps
Wet the rusk briefly.
Hold a rusk under the cold tap for 2 seconds per side — just a quick wet, not a soak. Set on a plate.
Grate the tomatoes.
Grate the tomatoes on the large holes of a box grater, discarding the skins left in your palm. You want pulp and seeds, not slices.
Drizzle olive oil on rusks.
Drizzle each rusk with 1 tablespoon of olive oil and let it sink in for a minute.
Spoon grated tomato over rusks.
Spoon the grated tomato generously over the rusks, letting the juice run off the edges.
Add toppings and finish.
Crumble the mizithra over the top, scatter the capers and olives, dust with oregano, and finish with the remaining olive oil and a pinch of flaky salt. Eat within 10 minutes.
Nutrition, per serving. 410 calories. Protein 13.5 grams, 13 percent. Carbs 38 grams, 38 percent. Fat 22 grams, 49 percent. Fiber 5 grams, sugar 6 grams, saturated fat 5 grams, sodium 650 milligrams. Estimated from ingredients.
