Cretan Dakos Barley Rusk Salad

Instructions

1. 1

   Wash 400 g of ripe tomatoes thoroughly. Grate half of the tomatoes using a box grater into a bowl to catch all the fresh juices, and chop the remaining half into small 1 cm cubes. Set up a wide serving platter or individual shallow bowls for assembling the salad.

2. 2

   Place 150 g of Cretan barley rusks on the serving platter. Lightly moisten them with 2 tablespoons of cold water or a spoonful of the reserved tomato juice; they should absorb liquid slightly to soften the tough crust without making the rusks soggy or disintegrating.

3. 3

   Add 4 g of sea salt and 30 ml of extra virgin olive oil directly into the bowl with the grated and diced tomatoes. Stir gently with a spoon so the tomato juices blend with the olive oil to form a fresh, vibrant dressing.

4. 4

   Spoon the seasoned grated tomato mixture evenly over the moistened barley rusks, ensuring the flavorful juices soak into the bread layers. Top with the diced tomato pieces to build texture and color across the platter.

5. 5

   Crumble 150 g of Greek feta cheese coarsely over the tomato layer using your fingers. Distribute 50 g of pitted Kalamata olives and 20 g of drained capers evenly across the dish for pops of briny richness.

6. 6

   Finish by drizzling the remaining 30 ml of extra virgin olive oil over the feta and sprinkles of 3 g dried oregano. Serve immediately while the rusks retain a slight crunch beneath the juicy tomatoes and creamy cheese.