A traditional meze or light meal on the island of Crete, dakos (also called "koukouvayia") is often called "Greek bruschetta," and is easy to make with few ingredients and no cooking.
Prep Time: 5' minutes
Total Time: 5' minutes
- Dako rusk
- 1 large or 2 small ripe tomatoes, coarsely grated (discard skin)
- 2-3 heaping tablespoons of feta cheese or aged myzithra, crumbled or grated
- extra virgin olive oil
- freshly ground pepper
- Greek oregano (rigani)
Run the rusk under a spray of water (about 4-6 tablespoons) to moisten. Grate the tomato with a vegetable grater (or the large grate on a multi-grater) into a strainer over a bowl so most of the liquid drains off.
Spread the grated tomato on the rusk and top with cheese. Sprinkle with pepper and a good amount of oregano, and drizzle with olive oil.