What better way to enjoy tomato season in Ontario than to make Dakos, Greece’s lesser known but equally delicious Cretan salad - a tomato and barley rusk (or crusty bread) salad. The barley rusks soak up all the delicious juices from the chopped seasoned tomatoes, The liquids from toppings like feta or Mizithra cheese, capers, olives and the olive oil drizzled on top. This dish is served with a Greek meze or appetiser and is a perfect addition to a meal. Dakos can be served up similarly to bruschetta, or perhaps pan con tomate, grated and diced tomatoes on top of crusty barley rusks. It can also be served with the barley rusks broken up into small pieces, acting like croutons. I visited Greece for a month this year and of that month, a week was spent on Greece's largest island, Crete. I am glad I could recreate this dish and you should too (trust me, tomatoes will never be this good). The star of Dakos is most certainly the tomatoes so head to @metroontario for a wide selection of fresh Ontario tomatoes to make yourself a plate. Yield: 4 servings Prep Time: 30 minutes Cook Time: 10 minutes Ingredients Dakos 3 - 4 cups vine ripened tomato, chopped *note, doing individual Dakos serving, you may need to leave some tomatoes whole so they can be grated) 1 tablespoon (heaped) capers 10 Kalamata olives, pitted and halved 4 cretan rusks or other crusty bread (e.g stale or toasted whole wheat sourdough) 1⁄2 teaspoon dried oregano 1 - 1 1⁄2 cup feta or Mizithra cheese, crumbled 3 - 4 fresh oregano sprigs olive oil as needed sea salt to taste pepper to taste pickled onions (optional to serve)