Cretan Dakos

Α traditional recipe, great for a hot day.


6 fresh tomatoes
4 tbsp red wine vinegar
4 tbsp Koukianaki extra-virgin bio olive oil
1 tsp good-quality dried oregano
6 small fresh oregano sprigs, leaves picked and chopped
300g wholegrain krisprolls or Greek barley rusks
200g feta, crumbled
2 small handfuls black olives


Step 1

Cut the tomatoes in half widthways. Stand a box grater in a large shallow dish and, starting with the cut side – and taking care not to grate your fingers – coarsely grate each tomato until you get down to the skin (discard the skin). Put into a bowl and mix with the vinegar, 2 tbsp of the olive oil, the dried and fresh herbs and seasoning to taste.


Step 2

Coarsely crumble the krisprolls/ rusks into bowls or onto plates, then spoon over the tomato mix. Sprinkle with the feta and olives, drizzle with the remaining oil, then serve.