10 small Cretan barley rusks (dakos)
2 medium tomatoes
6 ounces feta cheese, crumbled
2 to 3 tablespoons olive oil
1 teaspoon salt
1 teaspoon chopped fresh oregano leaves
1 medium white or yellow onion, grated, optional
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
(c) 'Aegean Treasures' recipe book by Agreco Farm for Grecotel S.A.