Ntakos crétois

Grate the tomatoes

Cut the tomatoes in half and grate them on the coarse side of a box grater straight into a bowl, holding the skin side against your palm so only the flesh and juice fall through. Discard the skins. Season the pulp lightly with a pinch of salt and let it sit for a few minutes.

• 4 tomatoes
• pinch salt

✅ C'est prêt quand : you have a bowl of juicy, pulpy grated tomato with no skin left

Moisten the rusks

Place each rusk on a plate and splash it with a little water, just enough to soften it on the surface — too much and it turns to mush, too little and it stays rock hard. Let it sit for 1–2 minutes, then drizzle with a little of the olive oil so the oil soaks in before the tomato goes on.

• 4 rusks
• as needed water
• 1 tbsp olive oil (from the total amount)

✅ C'est prêt quand : the rusk gives slightly when pressed but still holds its shape, like a firm cracker that has softened

Build the base

Spoon the grated tomato generously over each softened rusk, letting some juice run down into the bread. Crumble the feta with your fingers and scatter it thickly on top.

• 4 grated tomatoes (from step 1)
• 200 g feta cheese

Add the toppings

Scatter the olives, capers and chopped red onion over the top, if using. Sprinkle with dried oregano and a little black pepper.

• 16 olives
• 1 tbsp capers
• 1/2 red onion
• 1 tsp oregano
• to taste pepper

Finish and serve

Drizzle generously with the remaining olive oil — do not be shy here, the oil is what ties everything together and keeps the rusk from drying out. Serve right away, while the rusk is still slightly crisp underneath and softened on top.

• remaining olive oil