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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This is an appetizer, a side dish as a salad or a very nourishing main dish for someone on diet. They usually make dakos in Crete but people love it so much that they do it all over Greece. . Ingredients:
1 large round barley rusk or 4 small ones |
2 tablespoons olive oil |
2 large tomatoes, peeled and cubed |
salt |
freshly ground black pepper (optional) |
50-100 gr xinomyzithra or feta cheese, or both, crumbled |
50 - 100 gr. of myzithra cheese |
1 teaspoon oregano |
1 tablespoon capers or chopped olives (optional) |
Directions:
1. Run the rusk under the tap for a second so that it’s wet on both sides.
2. Sprinkle with half of the olive oil.
3. Place the tomatoes on top.
4. Sprinkle with the seasoning, the cheese, the capers or olives if using and finally the oregano and the rest of the oil.
5. I have also posted it on may blog so if you want to see more about Ntakos you can see it here:
6. /2007/12/ntakos-or-koukouvagia.html
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