If you want to impress your friends with a tasty Greek dish, you must try this one. It is super simple to put together and will more than satisfy your tastebuds. You really need to find good quality tomatoes, as this is the main ingredient. Here in Dubai the season for tomatoes is now, so you can find good ones. In my case though, tomatoes come from my back yard. Have planted both cherry and beefsteak tomatoes. They are so juicy and full of flavor.
Barley Rusks have a great, strong earthy flavor. Barley, thought to have been domesticated in Southwestern Asia, has been consumed extensively throughout history. Mostly in the Mediterranean world, but also in ancient India and the Arab world (Source: “On Food and Cooking”, by Harold McGee). Barley contains lots of fiber, iron, magnesium and vitamins among other nutrients. It’s also thought to have cholesterol-lowering abilities (Source: “On Food and Cooking”, by Harold McGee) and to improve blood sugar circulation. You can find barley rusks in any Greek (or even generally Mediterranean) Deli. I remember, there were quite a few by Bayswater in London. I always loved taking the tube over there and spent hours picking ingredients, brainstorming recipes, maybe grabbing a bite to eat.
So back to the recipe 🙂 First thing to do is roughly chop your tomatoes and put them aside. If you are using, fleshy beef tomatoes, you can also grate them. Entirely up to you.
This time I used round rusks. Its basically one round rusk cut in two. So take each round disk and run it under cold water for literally 2-3 seconds. They tend to be hard but eventually the water will soak in and they become softer as they stay. Don’t over water them because they might become too soft and crumble. Remember olive oil and tomato will go on top thus providing even more moisture.
Right after, put them on a plate. Wait 1-2 min and then discard the water from the plate. Drizzle with a little bit of extra virgin olive oil. Load your rusk with chopped tomatoes, salt to taste. Sprinkle some caper berries, crumbled feta and a bit of oregano (oregano gives it such an aroma!). And that’s it, ready to be devoured. This dish is perfect for sharing as a side or even as a light lunch.
Tomato Loaded Barley Rusks – Greek Dakos
This is ultimate tomato side dish that will bring a Greek touch on your table!
- 1 double round Barley Rusk
- 2 tbsp Extra Virgin Olive Oil
- 300 g (11 oz) Tomatoes
- 60 g (2 oz) Feta Cheese
- 2 big caper berries
Roughly chop your tomatoes and put them aside. If you are using, fleshy beefsteak tomatoes, you can grate them.
Take each round disk and run it under cold water for literally 2-3 seconds and plate them. Don’t over water them because they might become too soft and crumble.
Drizzle with a little bit of extra virgin olive oil.
Load your rusk with chopped tomatoes, salt to taste.
Sprinkle some caper berries, crumbled feta and a bit of oregano.