in Greece

Dakos with tomato and feta

updated

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Ingredients for 1 servings:

  • 1 rusk (Dako, Greek barley rusk)
  • 1 beefsteak tomato(s)
  • 50 g feta cheese
  • 2 tbsp olive oil
  • Salt
  • Oregano, dried, shredded
  • 1 olive, black for decoration

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Koukouvaja

Moisten the rusk thoroughly with water and allow some of the moisture to absorb. Wash, grate, and salt the tomato, then spread it on the rusk. Crumble the feta cheese and place it on top of the tomato on the rusk. Drizzle olive oil over the topped rusk, sprinkle with oregano, place the olive in the center, and serve the rusk as an appetizer or snack.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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