Dakos with tomato, mizithra & oregano

Cretan dakos is barely a recipe — it is a demonstration of good ingredients. Which is exactly why the olive oil matters so much.

Ingredients

• 2 large barley rusks (paximadi)
• 2 ripe tomatoes, grated
• 100g mizithra or feta, crumbled
• Dried Greek oregano
• A handful of olives (optional)
• Minoiko extra virgin olive oil, generously
• Sea salt

Method

1. Lightly moisten the rusks with a little water so they soften just at the surface — do not let them go soggy.
2. Spread the grated tomato over the rusks, letting the juice soak in.
3. Scatter over the crumbled mizithra and a few olives.
4. Season with sea salt and a good pinch of oregano.
5. Finish with a generous, unhurried pour of Minoiko extra virgin olive oil and serve at once.

Tip

Use the fruitiest oil you have — here it is the main flavour, not a background note.