Cretan Dakos with Grated Tomato and Feta

By Sprig Originals ✓ · cooked up in Sprig

The Greek island answer to bruschetta, made without touching the stove. Ripe tomatoes are grated to a pulp, salted, and spooned over crisp barley rusks with olive oil, so the rusks soften just enough while staying crunchy underneath. Crumbled feta, kalamata olives and dried oregano finish it. Fifteen minutes, no heat, and it eats like a whole light supper with a glass of something cold.

Ingredients

• 4 large very ripe tomatoes (about 700g)
• 1/2 tsp fine sea salt
• 2 tbsp finely chopped red onion
• 2 tsp red wine vinegar
• 5 tbsp extra virgin olive oil
• 1 1/2 tsp dried oregano

• 4 large barley rusks (or 8 seeded crispbreads)
• 200 g block feta
• 16 kalamata olives, pitted and halved
• 1 tbsp capers, drained

Instructions

1. Halve the tomatoes through the equator and grate the cut sides on the coarse holes of a box grater into a bowl, stopping at the skins (discard them). Stir in the fine sea salt and let the pulp sit for 10 minutes to loosen and release its juice.
2. Meanwhile, stir the chopped red onion with the red wine vinegar in a small bowl and leave it to soften and lose its bite while the tomatoes drain.
3. Tip the tomato pulp into a sieve set over a bowl and let it drip for 1 minute, keeping the juice. Lay the rusks on a serving platter or four plates and spoon 1–2 tablespoons of the reserved tomato juice over each, followed by 1 tablespoon of the olive oil, so they moisten but stay crisp underneath.
4. Pile the drained tomato pulp onto the rusks and scatter over the vinegared onion. Crumble the feta over the top in generous chunks, then add the olives and capers.
5. Drizzle with the remaining olive oil, crush the dried oregano between your fingers over everything, and serve within 10 minutes while the rusks still have crunch.

Chef's tips

Nutrition (per serving, estimated)

More from Sprig Originals

Char-Grilled Oysters with Garlic-Worcestershire Butter

Dark Roux Seafood Gumbo with Quick Shrimp Stock

One-Skillet Blackened Cajun Chicken Pasta

Are you this recipe's original author or publisher? Report a problem