Dakos Kritikos (Cretan Barley Rusk Salad)

Ingredients

• 4 Cretan barley rusks (paximadia)
• 3 large ripe tomatoes
• 7 oz (200g) feta or mizithra cheese, crumbled
• 1/3 cup kalamata olives
• 2 tablespoons capers, drained
• 1/2 cup extra-virgin olive oil
• 1 tablespoon dried oregano
• 1 teaspoon red wine vinegar (optional)
• Salt and black pepper, to taste

Before you cook

• Grate the tomatoes on the large holes of a box grater directly into a bowl, stopping once you reach the skins, and discard the skins.
• Crumble the feta or mizithra cheese into small pieces.
• Pit the olives if needed and measure out the capers.

Steps

1. Hold each barley rusk under running water for about 3 seconds per side, just long enough to dampen it without letting it turn soggy.
2. Set each dampened rusk on an individual plate and let it sit for 1 minute to soften slightly while staying crunchy underneath.
3. Spoon the grated tomato and its juices evenly over each rusk.
4. Scatter the crumbled cheese over the tomato on each plate.
5. Distribute the olives and capers over the top of each plate.
6. Drizzle each plate generously with olive oil.
7. Sprinkle dried oregano, salt, and black pepper over each portion.
8. Add a few drops of red wine vinegar over each plate if using.
9. Serve the dakos immediately, before the rusk has time to soften further.