Here is another recipe for a fast and fabulous lunch. Greek dakos, also called koukouvaia, is made with few ingredients and requires no cooking. It can be used as an appetizer as I do when I hold a Greek dinner at my house, or as an easy and fast lunch. It is more appropriate in spring or summer but when I’m in a hurry and don’t feel like cooking, dakos is what I make as long as I find sweet tomatoes.
Prep time 10 min
INGREDIENTS FOR 2
- 2 large round barley rusk (sometimes I use Italian frisella)
- 3-4 ripe tomatoes, coarsely grated, discard skin (I chop them and leave the skin)
- 4-5 heaping tablespoons of feta, crumbled or grated
- extra virgin olive oil
- oregano
- (olives)
Run the rusk under a spray of water to moisten. Drizzle oil on it. Grate (or chop) the tomatoes and spread them on the rusk. Top with crumbled feta. Sprinkle a generous amount of oregano and drizzle with oil. Add olives if you like them.
A fancier alternative as seen on the main image is to use Greek mizithra cheese and add some pickled rock samphire also known as sea fennel (kritamo). I pick it every time I go to Crete and pickle it to use on my dakos, frisella or salad.
BUON APPETITO!