Dakos

🔥 Prep

• Take the 2 pcs Barley Rusk and set them aside on a clean surface.
• Rinse the 2 pcs Tomato, pat dry, and dice into small cubes.
• Crumble the 50 g Feta Cheese into small pieces.
• Measure out 2 tbsp Olive Oil into a small bowl for drizzling.
• Measure out 1 tsp Oregano and have it ready for sprinkling.

🔥 Cook

• 1. Place the 2 barley rusks on a plate.
• 2. Drizzle 1 tbsp of olive oil over each rusk (total 2 tbsp).
• 3. Allow the rusks to sit for 2 minutes at room temperature to absorb the oil.
• 4. Dice the 2 tomatoes into small cubes.
• 5. Evenly distribute the diced tomatoes over the softened rusks.
• 6. Crumble the 50 g feta cheese over the tomato layer.
• 7. Sprinkle 1 tsp of oregano evenly across the dish.
• 8. Drizzle any remaining olive oil over the top.
• 9. Let the assembled dakos rest for 1 minute at room temperature before serving.

🔥 Serve

• Present the dakos on a wide, shallow platter for easy sharing.
• Garnish with a few whole oregano sprigs for aroma.
• Pair with kalamata olives and a glass of crisp Assyrtiko or other Greek white wine.
• Serve immediately while the rusks are slightly softened but still retain a pleasant crunch.