Greek
Dakos
Cretan barley rusks soften under ripe grated tomato and olive oil while retaining a firm core. Xinomyzithra or soft mizithra-style cheese, capers, oregano, and olives bring briny contrast without bury
4 servings · 15 minutes prep
Ingredients
Ingredients
- 4 large barley rusks
- Cold water, only as needed to briefly moisten very hard rusks
- 1 pound (450 g) very ripe tomatoes
- 1/2 teaspoon fine sea salt
- 4 ounces (115 g) xinomyzithra or soft unsalted mizithra-style cheese, crumbled, crumbled; or soft unsalted mizithra-style cheese
- 2 tablespoons drained capers
- 1/3 cup Kalamata olives, pitted and halved
- 1 teaspoon dried Greek oregano
- 1/4 cup (60 ml) extra-virgin olive oil
- Black pepper
Directions
Method
- Briefly pass each rusk under cold water only if extremely hard; set on plates.
- Halve tomatoes and grate cut-side down on a box grater, discarding skins. Season pulp with salt and spoon it, with all juices, over rusks.
- Rest 8 to 10 minutes. Top with xinomyzithra or soft mizithra-style cheese, capers, olives, oregano, oil, and pepper. Serve with a knife and fork while the center still has bite.
