It is the combination that achieves perfection and is very common in both Greek and Turkish cuisines: Cheese, tomatoes, bread. Plus, of course, olive oil, olives and thyme/oregano. In Turkey we generally use thyme in salads and dishes, whereas on Crete, they have more oregano from the mountains. It is more pungent, stronger and thus, a very small pinch goes a long way.
The important element in this recipe is rusk. It is not any ordinary rusk bread, it is a specialty in Crete, it is called 'dakos' and it is made from a very heavy rye bread. It is not easy to find elsewhere, so my suggestion for the rusk bread is either buy a thick sliced one, if you can find it, or make your own rusk bread at home. Buy a big loaf of rye bread or whole wheat bread. Cut it into an inch thick pieces, put them in the oven and bake in low temperature until it loses its water and becomes very crunchy.
One tiny but very important note, you have to grate the tomatoes. Putting them in a blender or chopping with a knife won't do the trick. You have to grate it, so that it gives out its water but still keeps its pulse.
Ingredients:
3 medium size tomatoes
2- 3 pieces of rusk bread
1 slice of feta cheese
5-7 black olives
A generous amount of olive oil
A pinch of oregano
How to:
1. Put your rusk bread on a flat serving plate. Grate the tomatoes and slowly add them on top of the bread, soaking the bread with the tomato juice as much as possible.
2. Crunch some feta cheese on top and wash the plate with extra virgin olive oil. The bread should soak up the tomato juice and olive oil.
3. Add some olives on top and sprinkle with oregano (or thyme). Eat and enjoy!
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