Barley zwiebacks are a great favourite in my native island, Crete, and little wonder. Barley was the only cereal that thrived there. From its flour the people made rusks or zwiebacks, a dietary staple in hard times.

So we make a wonderful salad, based on the barley zwieback or dakos. Place the lightly soaked zwieback in a shallow salad bowl.

Cover it with the tomato chunks, olive oil, oreganol and salt.

Sprinkle the xinomyzithra or feta on top and leave the dish for a few minutes to absorb the juice from the tomatoes and for the flavours to blend.