Ntakos
Dakos
A classic Cretan meze, Ntakos features crunchy barley rusks (paximadia) topped with juicy grated tomatoes, creamy feta or mizithra cheese, a generous drizzle of olive oil, and fragrant oregano. It's a refreshing and simple dish perfect for a light meal or appetizer, especially during the summer months.
🧂 Ingredients
- 4 Cretan barley rusks (paximadia)(Look for authentic Cretan barley rusks, which are hard and dry. If unavailable, large, very hard, unsalted crackers might be a substitute, but the texture will differ.)
- 4 medium Ripe, juicy tomatoes(Use the ripest, most flavorful tomatoes you can find, like Roma or vine-ripened. Cherry tomatoes can also be used, but you'll need more.)
- 150 g Feta cheese(Preferably Greek feta made from sheep's milk for authentic flavor. Crumbled or cubed.)
- 60 ml Extra virgin olive oil(A good quality olive oil is essential for the flavor.)
- 1 tsp Dried Greek oregano(Preferably wild Greek oregano for its intense aroma.)
- 1/2 cup Kalamata olives(Pitted and halved or whole, for garnish. Other Greek olives can also be used.)
- to taste Sea salt(Optional, as feta is salty.)
- to taste Freshly ground black pepper(Optional.)
👨🍳 Instructions
- 1
Prepare the rusks: Quickly dip each barley rusk in cold water for just a few seconds, turning once. You want them to absorb some moisture to soften slightly, but not become soggy. They should still have a slight crunch. Place the moistened rusks on individual serving plates.
⏱️ 2 minutes - 2
Grate the tomatoes: Using the large holes of a box grater, grate the ripe tomatoes directly over the softened rusks. Discard the skins left in the grater. Aim for a generous mound of juicy grated tomato on each rusk.
⏱️ 5 minutes - 3
Add the cheese: Crumble the feta cheese generously over the grated tomatoes. If using mizithra, it can be crumbled or grated. Ensure an even distribution.
⏱️ 3 minutes - 4
Drizzle and season: Generously drizzle the extra virgin olive oil over the entire dish, ensuring it coats the tomatoes and cheese. Sprinkle the dried oregano evenly over the top. Add a pinch of sea salt (if desired) and freshly ground black pepper.
⏱️ 2 minutes - 5
Garnish and serve: Top each Ntakos with a few Kalamata olives. Serve immediately to enjoy the contrast between the soft toppings and the still-slightly-crunchy rusk.
⏱️ 3 minutes
💡 Pro Tips
- ✓The key is to not over-soak the rusks; they should retain some bite.
- ✓Use the ripest, most flavorful tomatoes possible for the best taste.
- ✓This dish is best enjoyed immediately after preparation.
- ✓Adjust the amount of olive oil and oregano to your personal preference.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a tablespoon of finely chopped capers to the tomato mixture.
- Substitute crumbled goat cheese or a mild, fresh cheese like anthotyro for feta.
- Add finely diced cucumber or bell pepper for extra freshness.
- A sprinkle of chili flakes can add a touch of heat.