Dakos (Cretan Rusk with Tomato and Feta) by @themodernnonna

10 min

2 servings

🍪

Rusk

🍅

Tomato

🫒

60 ml

Olive oil

🧂

1.5 g

Salt

🌿

1 g

Oregano

🧀

200 g

Feta

  1. Place
    • double-baked barley rusks

    Place 1 double-baked barley rusk on each serving plate.

  2. Grate
    • ripe tomatoes

    Grate the 450 g of ripe tomatoes into the mixing bowl, discarding the skins.

  3. Add
    • extra virgin olive oil
    • salt
    • ripe tomatoes

    Add 45 ml of extra virgin olive oil and the salt to the grated tomatoes.

  4. Stir
    • ripe tomatoes
    • extra virgin olive oil
    • salt

    Stir the tomato mixture until the oil and salt are evenly combined.

  5. Spoon
    • ripe tomatoes
    • double-baked barley rusks

    Spoon one quarter of the tomato mixture over each rusk, covering the surface generously.

  6. Crumble
    • feta cheese
    • Tomato
    • Rusk

    Crumble 50 g of feta cheese over each tomato-topped rusk.

  7. Sprinkle
    • dried oregano
    • extra virgin olive oil
    • Feta

    Sprinkle the dried oregano over the feta and drizzle the remaining 15 ml olive oil on top.

  8. Serve
    • double-baked barley rusks
    • ripe tomatoes
    • feta cheese

    Serve immediately while the rusks remain crisp and the tomato topping is juicy.

Dakos (Cretan Rusk with Tomato and Feta) by @themodernnonna

10 min

2 servings

🍪

Rusk

🍅

Tomato

🫒

60 ml

Olive oil

🧂

1.5 g

Salt

🌿

1 g

Oregano

🧀

200 g

Feta

Preparation Steps

  1. Step 1/8

    Place 1 double-baked barley rusk on each serving plate.

    🌾double-baked barley rusks
    🍽️serving plates

  2. Step 2/8

    Grate the 450 g of ripe tomatoes into the mixing bowl, discarding the skins.

    🍅ripe tomatoes
    🧀box grater
    🥣mixing bowl

  3. Step 3/8

    Add 45 ml of extra virgin olive oil and the salt to the grated tomatoes.

    🫒extra virgin olive oil
    🧂salt
    🍅ripe tomatoes
    🥣mixing bowl
    🥄spoon

  4. Step 4/8

    Stir the tomato mixture until the oil and salt are evenly combined.

    🍅ripe tomatoes
    🫒extra virgin olive oil
    🧂salt
    🥣mixing bowl
    🥄spoon

  5. Step 5/8

    Spoon one quarter of the tomato mixture over each rusk, covering the surface generously.

    🍅ripe tomatoes
    🌾double-baked barley rusks
    🥄spoon
    🍽️serving plates

  6. Step 6/8

    Crumble 50 g of feta cheese over each tomato-topped rusk.

    🧀feta cheese
    🍽️serving plates

  7. Step 7/8

    Sprinkle the dried oregano over the feta and drizzle the remaining 15 ml olive oil on top.

    🌿dried oregano
    🫒extra virgin olive oil
    🥄spoon
    🍽️serving plates

  8. Step 8/8

    Serve immediately while the rusks remain crisp and the tomato topping is juicy.

    🌾double-baked barley rusks
    🍅ripe tomatoes
    🧀feta cheese
    🍽️serving plates

Composition

Ingredients

Types

Seasonings

Ingredients

Rusk, Tomato, Olive oil, Salt, Oregano, Feta

Notes

Rusk (double baked bread), Tomato (grated), Feta (lots of)

Allergens

to inform

Dietetics

Dietary regimen

Vegetarian, Mediterranean diet, Pescatarian

Calories

390 kcal

Macro nutrients

Protein: 13g, Carbohydrates: 43g, Dietary fiber: 7g, Total fat: 20g, Saturated fat: 7g, Sugars: 7g

Nutritional Information

Minerals

Calcium: 280mg, Iron: 2.4mg, Potassium: 410mg, Sodium: 760mg, Magnesium: 65mg

Vitamins

Vitamin C: 18mg, Vitamin A: 170µg, Vitamin K: 18µg, Folate: 55µg

Preparation

Time Information

Preparation

10 minutes

Overall

10 minutes

Difficulty

Level

Easy (1/4)

Steps

8 steps

Equipments

Utensils

box grater, mixing bowl, spoon, serving plates

Appliances

to inform

Type

Type

Type Of Dish

Salad, Snack, Appetizer

Occasions

Breakfast, Lunch, Summer meal, Casual gathering

Origin

Source

Platform

instagram

Original Creator

@themodernnonna

Origin

Cuisine

Greek, Mediterranean

Geographic

Greece, Crete

Various

Aspect

Texture

Crunchy, Crispy, Juicy, Crumbly, Rustic

Flavors

Tangy, Salty, Savory, Herbaceous, Fruity, Rich

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 30 min (Serve immediately after assembly,Keep covered away from direct sunlight), fridge : 1 day (Store tomato topping and feta separately in an airtight container,Keep rusks at room temperature in a dry airtight container,Assemble just before serving), freezer : (Freezing assembled dakos is not recommended because the rusks become soggy)