- Cretan barley rusks, cut in half – buy them here
- 4 large tomatoes (the freshest you can find!
- 1/2 cup crumbled fresh Mizithra cheese (substitute with Feta mixed with ricotta in equal parts if unavailable – but *not* with dry/aged Mizithra)
- 1 tablespoon dried wild Greek oregano – Daphnis and Chloe brand preferred
- 1 tablespoon fresh mint, chopped
- 1 tablespoon capers (optional)
- Several Kalamata olives
- 2–3 Tablespoons extra virgin olive oil, Cretan strongly preferred – buy it here
- Lightly dampen the rusks under a running tap on both cut sides to soften them just a little. Do not overdo this as they will absorb some of the tomato and oil too and may become too soggy.
- Lightly drizzle some oil over the rusks.
- Cut the tomatoes in half and grate them on a coarse grater – the skin should remain in your hand, discard it. If you prefer, you can deseed the tomato first although this is not necessary. If your tomatoes are not super fresh, mix the puree with a pinch of sugar or a few drops of balsamic vinegar to help draw out their natural sweetness.
- Spread the tomato ‘puree’ on top of the rusks and add a little salt and pepper. Cover with the crumbled cheese.
- Sprinkle with the oregano and mint, plus the optional capers if using and drizzle with a generous amount of olive oil to taste. Top with olives and allow the dakos to sit for at least 5 minutes, to allow the juices to soak into the bread and soften it.