Breakfast · 10 min · mediterranean

Dakos Cretan Barley Rusk Salad

Ingredients

• 2 Barley rusks
• 1.5 cups Tomatoes
• 3 oz Feta cheese
• 3 tbsp Olive oil
• 1 tsp Dried oregano
• 6 Kalamata olives

Steps

1. Run each barley rusk briefly under the tap; 3 seconds is enough to soften without turning it to mush.
2. Chop the tomatoes and toss with a big pinch of salt; rest 5 minutes so they release their juices.
3. Set the rusks on plates and spoon the tomatoes and all their juice over the top.
4. Crumble the feta generously over each.
5. Pour the olive oil slowly over everything; good oil is the soul of this dish.
6. Finish with oregano and olives; eat within 10 minutes while the rusks still have bite.

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