Dakos

Method

Grate the fresh tomatoes on the coarse side of a grater into a bowl, discarding the skins, and season with salt, pepper and oregano. Lightly dampen each barley rusk by dipping it briefly in water to soften slightly without becoming soggy. Arrange the dampened rusks on a serving platter and spoon the tomato mixture generously over each one. Drizzle with extra virgin olive oil and crumble the feta cheese over the top. Scatter the Kalamata olives over each dako and serve immediately as a simple, traditional Cretan starter.