Entree: Greece – Crete – Ντάκος ➤ Ntákos (Cretan barley rusk topped with ripe tomato, cheese and olive oil)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 0 min

Additional 10 min

Total 20 min

Ingredients

- 4 barley rusks (paximadi), approx. 2 oz (56 g) each (about 8 oz / 225 g total)
- 2 lb (900 g) very ripe tomatoes, coarsely grated or finely chopped
- 1/3 cup (80 ml) extra-virgin olive oil, plus extra for drizzling
- 8 oz (225 g) mizithra or feta cheese, crumbled
- 1 small red onion, thinly sliced (about 4 oz / 115 g)
- 1 tbsp (8 g) dried Greek oregano, plus more to taste
- 1/2 cup (75 g) pitted Kalamata olives, halved
- 2 garlic cloves, halved (for rubbing the rusks)
- 1 tbsp (15 ml) red wine vinegar (optional)
- 1 tsp (6 g) kosher salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (8 g) chopped fresh parsley or basil for garnish (optional)

Instructions

1. If using whole tomatoes, grate them on a box grater into a bowl, discarding most of the seeds and excess watery juice; if desired reserve a few tablespoons of juice to moisten rusks. Stir in 1 tsp salt, red wine vinegar if using, and let sit 5–10 minutes to macerate.
2. Arrange the barley rusks on a platter. Lightly rub each rusk with the cut side of a garlic clove, then drizzle each with a little olive oil (about 1–2 tsp / 5–10 ml each). If rusks are extremely hard, briefly splash with 1–2 tbsp (15–30 ml) tomato juice or water to soften slightly.
3. Spoon the grated tomato evenly over the rusks, letting some tomato juice soak into the bread. Scatter thin slices of red onion and the halved Kalamata olives over the tomato.
4. Crumble the mizithra or feta over each rusk, sprinkle with dried oregano and freshly ground pepper, then drizzle generously with the remaining extra-virgin olive oil.
5. Garnish with chopped parsley or basil if using, adjust salt to taste and serve immediately so the rusks remain pleasantly chewy rather than fully soggy.