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The dish's story
A farm-to-table taverna in the Chania hills run by chef Stelios Trilyrakis, singled out by National Geographic's Chania food guide for dakos — the Cretan barley-rusk salad topped with grated tomato, mizithra and olive oil from the family's own groves.
📋 National Geographic🍴 Traditional Cretan recipe — Ntounias
📋 recipe source: The Greek FoodieIngredients
- • round barley rusks (paximadia) 4
- • soft sour mizithra cheese (or feta) 1½ cups
- • large ripe tomato, cubed 1
- • extra virgin olive oil 1 cup, total
- • fresh oregano sprigs a few
- • dried oregano 1 tsp
- • red wine vinegar 1 tbsp
- • sugar ½ tsp
- • sea salt and freshly ground pepper to taste
Method
- 1 In a bowl, combine half the olive oil, the cubed tomatoes, sugar, red wine vinegar, dried oregano and some fresh oregano. Mix gently, season, and let sit for 15 minutes.
- 2 Place each barley rusk on a plate or platter and drizzle with olive oil.
- 3 Divide the tomato mixture equally over the rusks, then top each with the mizithra cheese. Let sit briefly so the rusk absorbs the tomato juices and softens.
- 4 Drizzle with the remaining olive oil, sprinkle with fresh oregano and a little salt and pepper, and serve while the rusk still has some crunch.