Ingredients:
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
Directions:
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.