Classic Cretan Ntakos Recipe 

2025-10-14

This recipe makes 2 large or 4 smaller ntakos.

Ingredients

  • 2 large Cretan barley rusks (Paximadi) - This is the essential base. If you can't find them, a very thick slice of sourdough or rustic bread, toasted until very hard, can be a substitute, but the flavor will be different.

  • 1 large, very ripe tomato (the juicier, the better)

  • 1/2 cup (about 100g) crumbled Greek feta cheese or traditional Cretan myzithra or anthotyros cheese.

  • 2-3 tablespoons high-quality extra virgin olive oil

  • 1-2 teaspoons dried oregano (preferably Greek or Turkish oregano)

  • A handful of Kalamata olives

  • A few thin slices of red onion (optional)

  • Sea salt (be careful, as the feta is already salty)

  • Freshly ground black pepper

  • A splash of red wine vinegar (optional, for extra tang)

  • Capers (optional, for garnish)

Instructions

  1. Prepare the Rusks: This is the most important step. Hold each rusk briefly under cold running water for just 1-2 seconds per side. You want to moisten it to make it edible, but not so much that it becomes a soggy mush. The inside should still have a pleasant chew.

    • Alternative Method: Instead of water, you can drizzle a tablespoon of olive oil directly onto each dry rusk and let it soak in for a minute. This method is richer and prevents sogginess.

  2. Grate the Tomato: Cut the ripe tomato in half. Using a box grater, grate the flesh of the tomato into a bowl, down to the skin. You'll be left with the skin in your hand—discard it. You should have a juicy, pulpy tomato mixture.

  3. Assemble the Base: Place the slightly softened rusks on a plate. Spoon the grated tomato pulp generously over each rusk, allowing the juices to soak in further.

  4. Add Cheese and Toppings: Crumble the feta (or myzithra) cheese generously over the tomato. Scatter the olives and optional red onion slices on top.

  5. The Final Drizzle: Drizzle each Ntakos liberally with extra virgin olive oil. Sprinkle with a generous amount of dried oregano, a little sea salt (to taste), and a good grind of black pepper. A tiny splash of red wine vinegar or a few capers can be added now if using.

  6. Serve Immediately: Let it sit for just a minute to allow all the flavors to meld, then serve immediately while the rusk still has a bit of texture.

Tips for the Perfect Ntakos

  • The Rusk is Key: Authentic Cretan barley rusks have a unique, slightly sour, and nutty flavor. Look for them in Greek or Mediterranean specialty stores.

  • Don't Drown It! The biggest mistake is over-wetting the rusk. It should be softened but still offer resistance when you bite into it. Think "chewy," not "mushy."

  • Use the Best Ingredients: Since there are so few components, their quality is paramount. Use a ripe, flavorful tomato and the best extra virgin olive oil you have.

  • Variations: While the classic is perfect, feel free to get creative:

    • Cucumber Ntakos: Add a layer of finely diced cucumber on top of the rusk before the tomato.

    • Tuna Ntakos: Top with a few flakes of high-quality canned tuna in olive oil.

    • Spicy Ntakos: Add a pinch of crushed red pepper flakes.

    • Avocado Ntakos: Add slices of creamy avocado for a modern twist.

Enjoy your taste of Crete! Καλή όρεξη! (Kalí órexi!)


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