Dakos (Cretan Barley Rusk Salad) 🍅

Méthode

1. 1

   Stand the rusks in a shallow dish and wet them fast on both sides with water — they should soften a little but keep a chewy, damp crumb, never soggy.

2. 2

   Drizzle oil over both faces and let them rest 5 minutes to drink it in.

3. 3

   Grate the tomatoes by hand: press half the pulp onto each rusk, generously — the juice is part of the bread.

4. 4

   Crown with cheese, oregano, a final pour of oil; add capers or onion if using.

5. 5

   Serve within 10 minutes with a bowl for the tomato juice that pools below — Cretans finish the plate by drinking it.