Summery, light, yummy

Ingredients

For the salad:

• 1 double barley rusk (dakos)
• 1/4 cup Vassae Multivarietal extra virgin olive oil
• 3 ripe red tomatoes
• 2 tbsp vinegar
• 1 tbsp. oregano 
• 1/2 onion, finely chopped
• 60 gr feta (or preferably xinomizithra)
• 2 tbsp olives sliced or full
• 2 tbsp. small capers
• optional: 6 leaves of pickled samphire (kritamo in greek)

Preparation

Step 1: Grind the two tomatoes and chop the other one into small cubes separately. Add a pinch of salt, 2 tablespoons of vinegar and mix it.

Step 2: Dip the barley rusks for just one second in a bowl of water. For certain thin rusks, this may not be required.

Step 3: Put in two different dishes each piece of barley rusk with their outer side facing down. Sprinkle a little olive oil, a little salt and a little oregano.

Step 4: Pour over the grated tomatoes with all its juices, so that it soaks really well. Garnish with the chopped tomatoes.

Step 5: Add the chopped onions and then feta to each dako. Sprinkle with oregano and pour over your extra virgin olive oil.

Step 6: Garnish with capers, olives and samphire.

Let the dakos stand for a couple of minutes and enjoy!