A traditional veggie dish from the island of Crete, perfect for a light dinner! The secret behind the perfect Ntakos is to use juicy, fresh, organic, on the vine tomatoes as they are the key ingredient that brings this dish to life. Garnishing with extra virgin, good quality olive oil will give the perfect finishing touch to this traditional Cretan rusks with tomatoes and feta cheese dish.


  • 4 large round barley rusks
  • 3 large mature tomatoes (pilled and chopped in very small pieces)
  • 8 tbsps. extra virgin Greek olive oil
  • 200 gr feta cheese
  • 10-15 black Kalamata olives
  • 1-2 tbsps. capers
  • 1 tsp. oregano blossom


  1. Moisten the rusks ( paximadia ), with 4 tbsps. of water each, and drizzle with the olive oil.
  2. Cut the tomatoes in very small pcs, smash them and place them into a colander and leave for 5 minutes to drain.
  3. Crumble the feta cheese with a fork.
  4. To put the dish together, spread the grated tomato on the rusks and add the crumbled cheese. Top with the olive oil and capers. Sprinkle with the oregano and drizzle with some extra olive oil.