Dakos Salad

1. Prepare the tomatoes:

Peel and grade the tomatoes. The easiest way to peel them is to remove the stem eye and blanch them in boiling water for about 20 seconds. Then transfer them to an ice water bath. The skins should come off easily. Keep all excess tomato juices.

2. Prepare the rusks:

Place the barley rusks in a mixing bowl with the tomato juice (if not enough, drizzle some water for a few seconds) to slightly soften them but be careful not to make them too soggy. You want them to retain some crunch.

3. Assemble the salad:

Arrange the softened barley rusks on a large plate or a shallow bowl.

Spoon the graded tomatoes over the rusks, allowing the juices to soak into them.

4. Add the cheese:

Crumble the feta cheese or mizithra over the tomatoes and rusks.

5. Seasoning:

Sprinkle the dried oregano, salt, and pepper over the salad.

6. Drizzle with extra virgin olive oil:

Pour the olive oil generously over the entire salad. This is a key ingredient that enhances the flavors.

7. Optional additions:

Add a handful of olives if you like. These addition can give extra flavor and a Mediterranean touch to the salad.

8. Garnish:

If desired, garnish with some fresh herbs like basil or parsley for a fresh touch and added aroma.

9. Serve:

– Let the salad sit for about 10-15 minutes to allow the flavors to meld together. Serve at room temperature.

Tips:

• For the best flavor, use high-quality extra virgin olive oil and ripe, juicy tomatoes.
• The rusks should be slightly softened by the tomato juices and olive oil but still retain some crunch for texture.
• If your tomatoes are still hard, keep them in room temperature for a couple days till they get soft and dark red.

Enjoy your delicious and authentic Dakos Salad!