DAKOS SALAD

DAKOS SALAD

(CRETAN TOMATO/RUSK SALAD)

3 slices couple day old rye bread

5 large tomatoes

100gm feta (crumbled)

2 tbl sp capers

140gm kalamata olives (roughly chopped)

1 lemon (zest and juice)

1 tbl sp dr oregano

3 tbl sp fresh oregano (leaves)

3 tbl sp fresh parsley (rough chopped)

2 tbl sp EVOO

Sea salt

Preheat oven to 170 degrees.

  1. Cut bread into cubes and dress with olive oil. Pop into the oven until golden and charred, mixing a couple times to evenly cook.

  2. Once bread is cooked, place onto service plate and grate one of your tomatoes over the top, covering and wetting all your bread.

  3. In seperate bowl add the rest of your ingredient sand season with sea salt to taste. Mix together and then spoon over the top of bread on platter. Enjoy all together.