Serves: 1 Preparation time: 5m Cooking time: 0m Ready in: 5m
A traditional meze or light meal on the island of Crete, dakos is easy to make as it requires no cooking
One round barley rusk
1 medium ripe tomato
Some fresh basil, finely chopped
A few capers and caper leaves
Black salted olives
Grate the tomato, add salt, a little olive oil, a few drops of vinegar and mix well.
Place the barley rusk on a plate, cover it with the grated tomato and sprinkle with the chopped basil.
Add the Xynomyzithra on top of the tomato and then the samphire.
Decorate the dish with the capers, the caper leaves and the olives and drizzle with olive oil.
Source: Olive magazine
Chef: Dimitris Skarmoutsos