In Greece, and especially Crete, every bakery sells dakos (dried, double baked barley rusks) that are used for snacks with cheese and olives or in inventive 'cucina povera'-style salads with a few, capers, fruity olive oil and some lovely red wine vinegar. You can buy dakos from Greek delis, Ottolenghi and Ergon foods to name just a few sources. Once you've tried them, they become an addictive pantry staple.
6 Dakos rusks
2 ripe tomatoes
1 small cucumber, halved and sliced
2 tbsp capers, drained
120g Greek feta, crumbled
6 tbsp extra virgin olive oil
3 tbsp Solan Monastery Thyme Flower Vinegar
1/2 tbsp Daphnis and Chloe Oregano from Amorgos
1) Place rusks in a bowl, pour over enough water to just cover and soak for 10 minutes. Remove from bowl and place on a serving platter.
2) Using the coarse side of a box grater, grate the tomatoes into a bowl and discard the skins. Pour over the Dakos on the string platter.
3) Add the cucumber, capers and sprinkle over the oregano.
4) Season with a little sea salt and freshly ground black pepper, drizzle over the olive oil and vinegar and serve.