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recipe of the month

Cretan “Ntakos” (Rusks) with Feta Cheese and Tomatoes

 Barley rusks
 Extra virgin olive oil
 Fresh tomatoes
 Greek feta cheese
 Coarse Sea Salt
 Fresh oregano 


Wet the rusks, “Ntakos”, in this case barley rusks from Crete, with water (do not soak as they will become too soft and fall apart).
Pour a small amount of extra virgin olive oil onto rusks.
Cut a fresh tomato into small cubes and add to rusks.
Top with crumbled Greek feta cheese, coarse sea salt and fresh oregano.
A delightful and very refreshing Greek appetizer.


see you in Greece !!!