Dakos

If using barley rusks, dip barley rusks in water to soften and place on individual plates. Skip this step if using whole grain toast.
Dice tomatoes. Divide along with cheese and herbs into four even portions. Pile a layer of each ingredient on each rusk or piece of toast.
Drizzle each serving with olive oil.

Banner Image:

paximadia.jpg

Grain:

Barley [1]

Ingredients:

4 barley rusks, halved or sliced, or crusty whole grain bread, sliced and toasted

water (only if using barley rusks)

1 ½ pounds ripe tomatoes or 1 20-once canned tomatoes

½ pound feta cheese, crumbled

¼ cup oregano or marjoram

Extra virgin olive oil

Active time:

5 minutes

Yield:

4 servings

Nutrition:

Nutrition: Calories: 390, Total Fat: 27g, Saturated Fat: 11g, Sodium: 580mg, Carbohydrate: 25g, Fiber: 3g, Protein: 13g

Author:

An Oldways recipe and iStock photo

Diet:

Mediterranean DietVegetarian & Vegan Diet

Recipe tags:

Quick & Easy Staff Favorites

Course:

Side dishes

Dietary choice:

Vegetarian

Rating:

Description:

Dakos was “invented” years ago by Greek housewives, who used to cut out some of their bread dough and dry it, rather than bake it in an oven. This hard bread — traditionally a barley rusk called Paximadia — is eaten all over Greece, and every region has its own “recipe.” This simple dish features creamy, delicious feta cheese.