Dakos with Grated Tomato and Mizithra

La storia di questo piatto

Dakos is Crete's beloved street food, the island's answer to hunger and heat: a hard barley rusk crowned with ripe tomato, soft white cheese and wild oregano. It is humble, sunlit, and unmistakably Cretan in its honesty.

Ingredienti

• 4 pieces Dakos (hard Cretan barley rusks)
• 400 g Ripe San Marzano tomatoes
• 100 g Fresh mizithra (or crumbled feta)
• 2 tablespoons Desalted capers
• 1 teaspoon Dried wild oregano
• 3 tablespoons Extra virgin olive oil
• 1 pinch Sea salt
• 1 pinch Freshly ground black pepper

Preparazione

1. Cut the tomatoes in half and grate them on the large holes of the grater, holding the skin in your hand and discarding it. Collect the pulp in a bowl and briefly drain only the excess liquid in a sieve for 1-2 minutes: the pulp must remain juicy, since the juice is used to flavour the bread. Season with 2 tablespoons of oil, the salt and the pepper.
2. Pass each rusk under a thin stream of lukewarm water, for five seconds per side: it should dampen on the surface while remaining hard and crunchy in the centre. Place on the plate and let rest for 2-3 minutes.
3. Drizzle the rusks with olive oil (1 tablespoon in total, divided among the four). Spread the grated tomato over them right to the edges, using the back of a spoon.
4. Scatter the already desalted capers, crumble the mizithra over the top with your fingers and sprinkle with oregano, rubbing it between your palms. Serve immediately, while the rusk is still moist on the surface and crunchy in the centre.