Cretan dakos with tomato, feta and oregano

Ingredients

For 1 serving

• Whole wheat bread2
• Tomatoes150 g
• Feta35 g
• Black olives5
• Dried oregano1 pinch
• Extra virgin olive oil2 teaspoons
• Capers5 g

Contains: gluten, lactose,

In season: June – September

Method

1. Toast the slices of wholemeal bread well, in a toaster or a fan oven at 200 °C for 5–6 minutes, until dry and crisp: they need to hold the tomato juice like rusks.
2. Meanwhile, wash the tomatoes, halve them and grate them, cut side against the coarse grater, discarding the skin; dress the pulp with half the oil.
3. Rinse the capers and crumble the feta.
4. Spoon the tomato over the bread, add the feta, black olives and capers, sprinkle with the oregano and finish with the remaining oil.