Dakos
Crispy twice-baked barley rusks topped with fresh tomatoes, creamy feta, and a drizzle of olive oil. A beloved Greek island snack that's satisfying, simple, and endlessly customizable.
- Total time
- 20 min
- Servings
- 2
- Calories
- 310
- Protein
- 8g
Ingredients
- 4 pieces barley rusks (dakos)
- 2 medium ripe tomatoes
- 100 g feta cheese
- 3 tablespoons extra virgin olive oil
- ½ teaspoon dried oregano
- 1 tablespoon red wine vinegar
Instructions
- 1
Slice each tomato crosswise into rings about 1/4-inch thick, cutting perpendicular to the length of the tomato so you get round slices, not lengthwise wedges.
- 2
Crumble the feta cheese into small irregular pieces about the size of peas by pinching it between your fingers over a small bowl.
- 3
Arrange the 4 barley rusks on a cutting board or serving plate, spacing them so you can work on each one separately.
- 4
Pour the red wine vinegar into a small bowl and whisk it together with 1 tablespoon of olive oil using a fork until blended, about 30 seconds.
- 5
Brush the top surface of each rusk with the vinegar-oil mixture using a pastry brush, coating lightly and evenly so the bread absorbs the liquid.
- 6
Layer tomato slices on top of each rusk, overlapping them slightly like roof shingles and using about 2 to 3 slices per rusk.
- 7
Scatter the crumbled feta evenly over the tomatoes on all 4 rusks, dividing the cheese equally among them.
- 8
Sprinkle 1/4 teaspoon of dried oregano over each rusk, sprinkling from a pinch so it distributes evenly.
- 9
Drizzle the remaining 2 tablespoons of olive oil over all 4 rusks in a thin zigzag pattern, using about 0.5 tablespoon per rusk.
- 10
Grind a small pinch of black pepper over each rusk and taste a bite to check the seasoning — add a tiny pinch of salt if needed.
Tools you’ll need
- cutting board
- serrated knife
- small bowl
- fork
- pastry brush
- serving plate
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