Dakos — Cretan Barley Rusk with Tomatoes & Feta

Ingredients

• 4 barley rusks (paximadia), or thick slices of twice-toasted sourdough
• 4 ripe Tomatoes, grated on the coarse side of a box grater
• 6 oz feta or mizithra, crumbled
• ½ cup Kalamata olives, torn
• 4 tbsp good olive oil
• 1 tsp dried oregano
• 1 tbsp capers, rinsed
• Flaky salt and black pepper
• Handful oregano or basil leaves

Method

1. Hold each rusk briefly under running water — two seconds a side, no more — to soften it just enough to bite. Skip this and dakos becomes a dental event.
2. Set the rusks on plates, drizzle each with a tablespoon of olive oil, and let them drink it in for a minute.
3. Spoon the grated Tomatoes over with its juice, then season with flaky salt and pepper.
4. Pile on the feta, olives, and capers, dust heavily with dried oregano, and finish with the remaining oil and fresh leaves. Eat within 10 minutes, while the rusk still has some crunch left underneath.