narrative – photography: Antonia Kati – journalist, food photographer & food stylist
Ingredients (1-2 people)
- 1 large barley rusk – dakos
- 1 large ripe tomato
- A dash of feta or xinomizithra cheese
- Oregano
- Salt
- Extra virgin olive oil
Dampen the rusk slightly with cold water and set on a plate. Chop or grate the tomato and spread on top of the rusk. Season with salt and top with the feta or xinomizithra cheese. Sprinkle with oregano and drizzle with olive oil. Serve right away.
Tip: Try adding olives or capers for an extra kick.
