Photo by: Colin Campbell

Dakos

Print Recipe

6 large tomatoes (500g gross), cut into 1 cm dice
½ red onion, cut into ½ cm dice (50g net)
1 tbsp red wine vinegar
2 tbsp olive oil, plus 1 to serve
½ tsp ground allspice
70g feta, crumbled roughly
40g black olives, pitted and halved
30g capers, whole or very roughly chopped
150g Cretan dakos or other rusks
5g chopped parsley, to serve
Salt and black pepper

Method

Place the tomato, onion, vinegar, 2 tablespoons of oil and allspice in a large mixing bowl, along with 1/3rd teaspoon of salt and a good grind of black pepper. Stir gently and set aside.
Spread the dakos out on a serving platter and spoon the tomato mixture on top. Sprinkle over the feta, olives and capers, followed by the parsley and remaining olive oil. Leave to sit for 5 minutes before serving.

Rating
1 Review(s)

Reviews

{based on 1 reviews}
  • Recipes Lovely flavours!
    (25/01/2014) This is a great combination, if all your ingredients are fresh and ripe. I felt like I was on holiday in Greece while eating this, would highly recommend.