Dakosalata (Salad with Barley Rusks)

Ingredients

• 6 Barley Rusks
• 2 cups Anthotiro Cheese crumbled
• 2 Tomatoes
• For the dressing:
• 1/2 cup Greek Olive Oil
• 1/2 cup Red Wine Vinegar
• A pinch of salt
• Greek Olive Oil for drizzling

Directions

In a bowl, we mix the olive oil, vinegar and salt to taste and combine.

Place the rusks onto a small baking pan, pour oil-vinegar mixture over them and leave them to absorb.

To assemble the "dakosalata" we spread over each rusk 1-2 tablespoons of the anthotiro. We then place a tomato slice on top and top off with some olive oil to serve.