Prepare the Barley Rusks:

• If using store-bought barley rusks (or Cretan paximadi), break them into halves or thirds so that each serving can fit comfortably on a plate. If the rusks are very hard, briefly soak them in a bit of water or a splash of olive oil for 2-3 minutes to soften them slightly without making them too soggy.

Prepare the Tomato Mixture:

• Grate the tomatoes using a box grater (to get rid of the skin) or finely chop them. If using chopped tomatoes, you may want to lightly press them to release some of the juices into a bowl, so the mixture isn’t too dry.

Assemble the Dakos:

• Place the softened barley rusks on a large serving plate or individual plates.
• Spoon the grated or chopped tomatoes onto each rusk, ensuring it soaks into the barley. Allow the tomato juice to soften the rusk slightly, but it should still maintain some crunch.

Add Cheese and Olives:

• Sprinkle the crumbled feta or mizithra cheese evenly over the top of the tomato-covered rusks.
• Add halved Kalamata olives to each rusk.

Season and Finish:

• Drizzle extra virgin olive oil generously over the top of the dakos.
• Sprinkle with dried oregano and season with salt and pepper to taste.
• Optionally, garnish with fresh basil leaves for a burst of color and extra flavor.

Serve:

• Serve immediately as a refreshing appetizer or light main course.