Tomato Loaded Barley Rusks - Greek Dakos

This is ultimate tomato side dish that will bring a Greek touch on your table!

Course Side Dish
Cuisine Greek
Prep Time 7 minutes
Total Time 7 minutes
Servings 2 people
Author PenelopeCooks


  • 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
  • Oregano
  • seasalt


  1. Roughly chop your tomatoes and put them aside. If you are using, fleshy beefsteak tomatoes, you can grate them.

  2. 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.

  3. Drizzle with a little bit of extra virgin olive oil.

  4. Load your rusk with chopped tomatoes, salt to taste.

  5. Sprinkle some caper berries, crumbled feta and a bit of oregano.

Recipe Notes