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Cretan Dakos Salad (Barley Rusk Bruschetta)

8/21/2016

2 Comments

 
1 Serving:

1 Dako (barley rusk), toasted whole grain bread may be substituted
2 tomatoes
1 shallot
Extra virgin olive oil
Feta cheese (about 1/4 cup)
2 Kalamata olives, sliced and pitted
dried oregano
sea salt
​
​optional: bell pepper slices

If using toasted bread, do not wet it at all.

​Begin by dipping the rusk in water. Do this quickly so that the rusk moistens but does not soak in the water. The flavor should come from the tomatoes and olive oil, not the water.
​Place the moistened rusk on a plate.
Grate one of the tomatoes on a box grater and chop the other.
​Drizzle some olive oil over the rusk.
​Top with the grated tomato. Season with some sea salt.
Place the chopped tomato over the grated and season with more sea salt.
Crumble the feta cheese on top and garnish with the sliced olives.
Slice the shallot finely and add it to your rusk.
Drizzle generously with more olive oil and add the dried oregano on top.
​Eat this as soon as possible.
Enjoy!!

You can find the barley rusks here:  ​http://amzn.to/2ba32i3
2 Comments
Marise
2/10/2018 09:52:37 pm

Can i do the dakos salad in the morning and keep it in the fridge until lunch time? Or it will lose flavor?

Reply
Dimitra link
2/13/2018 12:23:07 pm

The longer the rusk stays immersed in the salad, the softer it gets. So, if you will make it in the morning, don't wet the rusk before placing the salad over top. Let me know how it turns out. All the best!

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    Hi, I'm Dimitra and welcome to my blog! Here, I'll teach you just how much fun and easy it is to please a crowd with my versions of Greek classics. Kali Orexi as we say in Greek!

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