Home Η ΚΟΥΖΙΝΑ ΤΟΥ ΚΑΛΟΦΑΓΑ με τον Παντελή Μινάκη Posh Cretan Dakos Salad

Posh Cretan Dakos Salad

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  • (serves 1)
  • approx. 3/4 cup crumbled Cretan barley rusk
  • approx. 3/4 cup diced ripe tomato
  • 2 Tbsp. diced red onion
  • 1 tsp. capers
  • sea salt and fresh ground pepper to taste
  • 1 Tbsp. extra virgin olive oil
  • 1/2 tsp dried Greek oregano
  • 1/4 cup strained Greek yogurt
  • 1/4 cup crumbled Feta cheese
  • 2 Tbsp. milk
  • Garnishes
  • Kalamata olive
  • capers
  • dried Greek oregano
  • extra-virgin olive oil
  1. Briefly run the rusk pieces under some water and crumble with your hands into a bowl. Set aside
  2. Into another bowl, add your diced tomatoes, onion, capers, salt, pepper, olive oil and oregano and mix with a spoon. Set aside.
  3. In another bowl, mix the yogurt, Feta and milk with a spoon.
  4. Place a ring mould on a plate and place the crumbled rusks in the bottom and press down with a spoon to flatten and even out.
  5. Top with tomato mixture, even out with a spoon and then top with Feta mixture and again, smooth out.
  6. Garnish with olive, capers, drizzle more olive oil and sprinkle with oregano and serve.
    Top Tips: *Don’t have a fancy ring mould? Find a plastic container like a yogurt or sour cream tub of similar diameter and cut the bottom off to make your own mould.
    *Also, if you have a ramekin of similar dimension, assemble the tartare in reverse order (rusks on top) and place a plate on top, invert and unmould.

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