Dakos
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.