Dakos with Cypriot Village Bread
Recipe by Stella Hadjispyrou
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INGREDIENTS
- 4 thick slices traditional Cypriot village bread
- 3 ripe firm tomatoes
- 1 level teaspoon salt
- 2 tablespoons olive oil
- 1 teaspoon oregano
- ¼ teaspoon black pepper
- 1 small red onion, finely chopped
- 1/3 cup black olives, sliced
- 2 tablespoons koutrouvi (Cypriot capers)
- 1 cup (100g) crumbled salted anari cheese
- a few basil or mint leaves
METHOD
- Lightly toast the bread slices until crispy on the outside, but still soft on the inside.
- Grate one tomato and dice the other 2 into small cubes. Place them in a bowl. Mix with a little salt and let sit for a few minutes to release their flavors.
- Add the olive oil, oregano, and black pepper. Mix well. Carefully spread the grated tomato over the toasted bread.
- Top with the diced tomatoes for extra texture and freshness. Add the onion, olives, koutrouvi (Cypriot capers), and finish with the anari cheese.
- Finish with a few basil or mint leaves.
