Dakos

Name: Dakos
Total time: 10 min
Yield: 2 servings
Cuisine: greek
Ingredients: 1.5 tsp Dried Oregano; 2 pcs Tomato; 4 pcs Barley Rusks; 120 g Feta; 1 tbsp Capers; 4 tbsp Extra Virgin Olive Oil; 0.5 pcs Lemon; 0.5 tsp Kosher Salt; 8 pcs Olives; 0.3 tsp Black Pepper

Crisp barley rusks piled with ripe tomato, feta and oregano, finished with fruity olive oil.

Ingredients

1.5 tsp Dried Oregano
2 pcs Tomato
4 pcs Barley Rusks
120 g Feta
1 tbsp Capers
4 tbsp Extra Virgin Olive Oil
0.5 pcs Lemon
0.5 tsp Kosher Salt
8 pcs Olives
0.25 tsp Black Pepper

Method

Coarsely grate {tomato} into a bowl, discarding the skins, then season with {kosher_salt}, {black_pepper}, {dried_oregano}, a squeeze of {lemon}, and part of the {extra_virgin_olive_oil}. Let it sit briefly so the juices meld and the oregano blooms.
Lightly moisten {barley_rusks} with water just until the surface softens but the centers stay firm, then drizzle with a little more {extra_virgin_olive_oil} so they stay flavorful and crisp-edged.
Spoon the tomato mixture over {barley_rusks} without crushing them, then top with {feta}, {capers}, and {olives}. Finish with the remaining {extra_virgin_olive_oil}, more {dried_oregano}, and a final squeeze of {lemon} for brightness.