Ntakos (Cretan Barley Rusk Salad)

Ntakos, sometimes called koukouvagia, is a Cretan salad built on twice-baked barley rusks that soften under a topping of ripe tomato, tangy mizithra or feta, and good olive oil. It is simple, rustic, and a staple of the Cretan diet. Look for the dry barley rusks, called paximadia, at a Greek grocery or online.

Ingredients

• 4 Cretan barley rusks (paximadia)
• 2 large ripe tomatoes, grated on a box grater (skins discarded)
• 4 oz mizithra or feta cheese, crumbled
• 1/4 cup Kalamata olives, pitted
• 1/3 cup extra-virgin olive oil
• 1 teaspoon dried oregano
• Salt and black pepper, to taste

Instructions

1. Wet the rusks
   Splash each rusk lightly with water, just enough to soften without turning soggy.
2. Grate the tomatoes
   Grate the tomatoes into a bowl, discarding the skins, and season lightly with salt.
3. Assemble
   Place the rusks on a platter and spoon the grated tomato generously over each one.
4. Top
   Scatter the crumbled cheese and olives over the tomato.
5. Finish
   Drizzle generously with olive oil, sprinkle with oregano and black pepper, and serve right away.

Ntakos is best eaten within minutes of assembling, while the rusk still has a bit of bite.