1 round barley rusk, cut in half

1 tomato

1 teaspoon red wine vinegar

1 pinch salt

Black pepper to taste

1 tablespoon basil finely chopped

Fresh thyme

1/2 spring onion, finely chopped

100 g feta cheese, cut into pieces

1 or 2 tablespoon(s) Greek Extra Virgin Olive Oil


Place the 2 pieces of the Dako onto 2 plates, outer side or crust facing down.

Cut the tomato in half. Grate one half into a bowl. Cut the other half into little cubes. We are going to make a mixture with the grated tomato to soften the Dako.

Add to a bowl the grated tomato, the vinegar, salt, pepper, finely chopped basil and finely chopped thyme. Toss. Taste and adjust according to your preferences.

Pour the mixture over the Dako.

Top with the tomato cubes, the finely chopped fresh onion, the feta cheese, and drizzle with the olive oil.

Serve with olives, olive oil, some freshly ground pepper, oregano and cappers.

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