Dakos was “invented” years ago by Greek housewives, who used to cut out some of their bread dough and dry it, rather than bake it in an oven. This hard bread — traditionally a barley rusk called Paximadia — is eaten all over Greece, and every region has its own “recipe.” This simple dish features creamy, delicious feta cheese.
4 barley rusks, halved or sliced, or crusty whole grain bread, sliced and toasted
water (only if using barley rusks)
1 1/2 pounds ripe tomatoes or 1 20-once canned tomatoes
1/2 pound feta cheese, crumbled
1/4 cup oregano or marjoram
Extra virgin olive oil
An Oldways recipe and iStock photo
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