Raw Salads - Pickles

Dakos - Cretan koukouvagia (serves 3)


  1. 3 barley rusks
  2. 6 tablespoons EXTRA VIRGIN OLIVE OIL
  3. 2 large, ripe tomatoes, peeled and grated
  4. 1 cup fèta cheese or mizìthra cheese, grated
  5. Salt to taste



Dip the rusks half-roll slices in water to soak a little and let them stand to drain. Next, sprinkle them with olive oil and wait, until the oil seeps into the rusk. Salt as much as you wish, according to the saltiness of the feta cheese. Top with the grated tomato and add the grated feta or mizithra cheese. Serve immediately.