Dakos originated from the need to use up old bread. Today it is a cult dish. The base is Paximadi, a twice-baked barley rusk, hard as stone. The rusk is briefly dipped in water, just for a second, until it begins to soften but still retains its bite. Then ripe tomatoes, roughly crushed so their juice soaks the rusk. Feta on top, olive oil, oregano. Done.
Directions
Step 1: Hold the barley rusk slices briefly under cold water and arrange them on a plate. They should be slightly moistened but still have some bite.
Step 2: Roughly grate or finely dice the tomatoes. Do not discard the juice, it soaks the rusks and carries the flavor.
Step 3: Spread the tomato mixture evenly over the rusk slices.
Step 4: Generously drizzle olive oil over it, Dakos needs more olive oil than you think. It connects the tomato and the rusk.
Step 5: Crumble the feta coarsely and spread it over. Sprinkle with oregano and season with sea salt.
Step 6: Serve immediately or let it sit for 5 minutes so that the rusk absorbs the tomato liquid.
