Cretan Dakos salad is traditionally made using barley rusks, which can be tricky to get hold of here in the UK – but a good substitute, that works just as well, is a lovely loaf of rustic country bread. If you can, slice the loaf lengthwise, otherwise allow two smaller ordinary slices per person….
Serves 2
12-14 on the vine, juicy, ripe, cherry tomatoes (diced – keeping back any juice)
1 loaf rustic country bread
2 tablespoons roughly chopped parsley
1 tablespoon roughly chopped oregano
1/2 red onion, finely chopped
12 black olives, halved
2 tablespoons pickled capers, drained and patted dry
250g feta cheese, crumbled
4 tablespoons extra virgin olive oil
2 large handfuls rocket
Cut slices from rustic loaf, about half an inch thick – allow 1 large or 2 smaller slices per person.
Place diced tomatoes, chopped onion, olives, crumbled feta and capers into a bowl and give a quick mix around to combine.
Lightly toast bread on both sides. Place slices into two shallow serving bowls or alternatively on to large plates. Brush top side of each bread slice with a little of the olive oil and spoon over any juice saved from when dicing tomatoes.
Pile a handful of rocket over each portion of bread. Top with tomato, onion and cheese mix.
Drizzle over the remaining olive oil and sprinkle on the chopped parsley and oregano
(Lovely served with a dollop of ricotta cheese or crème fraiche on top before adding herbs – but this is optional).
Enjoy….and think of sunny Mediterranean skies…..
Cottage Capers 