2 barley rusks
2 large, ripened tomatoes
1 teaspoon sugar
½ teaspoon salt
Freshly ground pepper, to taste
Dried oregano, to taste
2 tablespoons extra virgin olive oil
2 tablespoons feta spread with yogurt (can substitute 1 tablespoon crumbled feta cheese and 1 tablespoon nonfat plain Greek yogurt, mixed together)
8-10 whole Kalamata olives for garnish
Recipe and photo courtesy of GAEA [2].
Links
[1] https://oldwayspt.org/grain/barley
[2] http://gaeaus.com/dakos-salad