Appetizer

Dakos

Cretan dakos of lightly softened barley rusks topped with grated tomato, myzithra, olives, olive oil, and oregano.

What you’ll need

• barley rusks: 240 g
• tomatoes: 500 g
• myzithra or feta: 220 g
• olive oil: 45 ml
• olives: 80 g
• oregano: 4 g
• water: 60 ml

How to make it

1. Rinse the rusks very briefly under cold water or sprinkle evenly with the measured water. They should soften outside while keeping a firm core.

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From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.