Cretan Dakos (Ntakos)
Serves 1
1 round barley rusk, cut in half
3 medium Roma tomatoes (11¾ ounces, 333 grams), halved and diced
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon sugar
1½ teaspoons dried or fresh basil, plus more for garnish
1½ teaspoons dried oregano, plus more for garnish
1 teaspoon fresh thyme, plus more for garnish
4 teaspoons white vinegar
1 tablespoon plus 1 teaspoon olive oil, divided, plus more for garnish
7 ounces (200 grams) feta cheese
2 teaspoons capers, for garnish (optional)
2 teaspoons olives, diced, for garnish (optional)
** Since you want to give the barley rusks time to soak up the tomatoes and soften, plan to have the tomatoes on top of the barley rusks at least one hour, and up to three hours, before you’re ready to eat. **
In a medium bowl, combine the tomatoes, salt, pepper, sugar, basil, oregano, thyme, white vinegar, and 1 tablespoon of olive oil. Mix everything together until blended.
Place each barley rusk on a plate or bistro bowl. Drizzle ½ teaspoon of olive oil on top of each barley rusk half. Top each barley rusk with half of the tomato mixture. It’s ok if the tomatoes are piling up and overflowing the rusk, that’s what you want!
Set aside and let the rusks soak and soften for at least one hour, and up to three hours.
Before you are ready to eat, top each barley rusk with half of the feta cheese and an additional drizzle of olive oil. Top with capers and olives and garnish with additional basil, oregano, and thyme.
Enjoy!