Similar to bruschetta, this Cretan specialty is seasoned chopped tomatoes over double-baked rye toasts, a deeper, richer version that is typically used in North America. Typically served on a barley rusk, I find the nuttiness of the rye to be a perfect substitute. That mixed with salty feta on top envelops the bright, bold flavors of sweet, marinated tomatoes. With so much acid, this is truly where a bitter olive oil can shine. Its deep, bold flavors penetrate through the dish, adding balance and harmony. Everything in this dish is saucy, which is why the double-baked, crusty bread is essential to prevent sogginess or any limp bread as the base. That said, it is juicy! Keep napkins handy and be prepared for this juicy appetizer to be requested often!

Dakos

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Servings 4 People

Ingredients

  

• 4 ripe Tomatoes
• 1/2 cup Olive Oil
• 1/2 cup Lemon Juice
• 2 tsp Honey
• 1/2 tsp Sea Salt
• 1/2 tsp Smoked Paprika
• 8 Slices Rye Bread
• 1/2 cup Kalamata Olives
• 4 Garlic Cloves
• 2 Green Onion
• 1/4 cup Fresh Oregano Leaves
• 1 cup Crumbled Feta Cheese

Instructions

 

• Preheat the oven to 425°F and cover a baking sheet with parchment paper.
• Grate one tomato on a box grater and add the grated tomato to a shallow mixing bowl. Add the olive oil, lemon juice, honey, salt, and smoked paprika. Whisk to combine.
• Dip each slice of bread into the tomato mixture and hold it over the bowl for a moment to allow any excess to drip off. Then, place the bread on the baking sheet. Place in preheated oven and bake for 5 minutes. Remove the pan from the oven, flip the slices over, and return them to the oven. Bake for an additional 2 minutes, or until crisp and golden on the edges. Remove from the oven and let cool.
• Dice the remaining tomatoes and kalamata olives. Mince the garlic and onions, and add them to the shallow mixing bowl with the remaining marinade from the toasts. Toss to combine, then mix in the oregano. Let sit for 10 minutes to marinate while the toasts cool.
• Add the toasts to a serving platter. Top each toast with a generous helping of the tomato mixture, and sprinkle each toast with a tablespoon of crumbled feta. Spoon any leftover juices in the bowl over the feta and garnish with a drizzle of olive oil.

Notes

You can prepare the seasoned tomato portion and serve it in a bowl, accompanied by crostini or crackers for dipping. Serve with a sprinkle of feta on top. You can also make the seasoned tomatoes ahead and store in the fridge overnight. Strain the tomatoes, reserving the juices from the marinade. Dip the toasts in the marinade when ready to serve, toast as directed and then spoon the leftover marinade over the toasts. 

If you don’t have or like oregano, basil, dill, tarragon or summer savory are delicious substitutions.

This could also be transformed into a Dakos Panzanella Salad by toasting the bread, breaking it up into croutons, and mixing it into the tomato mixture.