Cretan Tomato Salad (Dakos)

Name: Cretan Tomato Salad (Dakos)
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 appetizers
Ingredients: 4 half slices country bread, each ¾ inch (2 cm) thick (see note); 1/3 cup (65 g) kalamata olives, pitted and chopped; 2 tsp capers, chopped; ½ garlic clove, finely chopped; 1 tbsp (15 ml) olive oil; 3 tomatoes, cut in half horizontally; ¼ tsp dried oregano, plus more for serving; 3 oz (85 g) feta cheese, crumbled; 1 tbsp (15 ml) water; 2 tbsp (30 ml) olive oil; 1 tbsp flat-leaf parsley, finely chopped

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Preparation 25 MIN

Cooking 30 MIN
Servings 1
Makes 4 appetizers

Ingredients
Preparation

Ingredients

Croutons

4 half slices country bread, each ¾ inch (2 cm) thick (see note)

Olive Tapenade

1/3 cup (65 g) kalamata olives, pitted and chopped
2 tsp capers, chopped
½ garlic clove, finely chopped
1 tbsp (15 ml) olive oil

Toppings

3 tomatoes, cut in half horizontally
¼ tsp dried oregano, plus more for serving
3 oz (85 g) feta cheese, crumbled
1 tbsp (15 ml) water
2 tbsp (30 ml) olive oil
1 tbsp flat-leaf parsley, finely chopped

Preparation

Croutons

With the rack in the middle position, preheat the oven to 300°F (150°C).
Place the bread on a baking sheet. Bake for 30 minutes or until completely dried out. Let cool while you prepare the tapenade and toppings.

Olive Tapenade

Meanwhile, in a small bowl, combine all of the ingredients. Season with pepper. Set aside.

Toppings

Grate the flesh of the tomatoes directly into a large bowl. Season with salt. Compost the tomato skins. Place a sieve over another bowl. Pour the tomato pulp into the sieve and let degorge for 5 minutes. Using a spoon, stir the tomato pulp to extract as much juice as possible. Add the dried oregano to the pulp. Set the pulp and juice aside separately.
In a small bowl, combine the feta and water with a fork until creamy (see note).
Place the croutons on a serving dish. Using a spoon, cover each crouton with 2 tbsp (30 ml) of the tomato juice. Spread the tomato pulp over the croutons. Top with the feta and tapenade. Drizzle with the oil. Garnish with the parsley and a pinch of dried oregano. Serve immediately.