Dakos

Ingredients

• 4 large Cretan barley rusks (paximadia), about 10 cm diameter each
• 4 medium ripe tomatoes (approximately 600g total)
• 200g fresh mizithra cheese (or substitute fresh ricotta if unavailable)
• 80ml extra-virgin Cretan olive oil, plus extra for drizzling
• 1 tsp dried Greek oregano
• 1/2 tsp flaky sea salt
• 1/4 tsp freshly ground black pepper
• 12 Kalamata olives, pitted and halved
• 1 tbsp cold water (for moistening the rusks)

Instructions

1. Hold each barley rusk briefly under a slow stream of cold water for 2 to 3 seconds per side, or sprinkle each rusk with about 1/2 teaspoon of cold water. The rusk should soften only at the surface while retaining a firm, crunchy core — do not soak them fully or they will fall apart.
2. Halve the tomatoes across their equator and grate the cut side of each half on the coarse holes of a box grater directly over a bowl, discarding the skin. You should have approximately 300ml of pulpy grated tomato.
3. Season the grated tomato with 1/4 teaspoon of salt and stir briefly, then let it rest for 2 minutes so any excess liquid can separate.
4. Arrange the moistened rusks on a serving platter or individual plates. Spoon the grated tomato generously over each rusk, allowing it to spread to the edges.
5. Crumble approximately 50g of mizithra evenly over the tomato on each rusk.
6. Scatter the halved Kalamata olives evenly across all four rusks.
7. Drizzle 20ml of extra-virgin olive oil over each rusk, ensuring the cheese and tomato are well coated.
8. Finish each rusk with a generous pinch of dried oregano, a light sprinkle of flaky sea salt, and a few cracks of black pepper.
9. Serve immediately while the rusk still has textural contrast between the softened top and the firm interior.