6 large tomatoes, cut into 1cm dice
½ red onion, peeled and cut into 0.5cm dice
1 tbsp balsamic vinegar
2 tbsp olive oil, plus 1 tbsp extra
½ tsp ground allspice
Salt and black pepper
70g feta, roughly crumbled
40g black olives, pitted and halved
30g capers, whole or very roughly chopped
150g Cretan dakos (or other rusks)
5g chopped parsley, to serve
Put the tomatoes, onion, vinegar, two tablespoons of oil and the allspice in a bowl, add a third of a teaspoon of salt and a good grind of black pepper, stir gently and set aside.
Spread out the dakos on a large platter and spoon the tomato mixture on top. Sprinkle over the feta, olives and capers, and top with parsley and the remaining olive oil. Leave to sit for five minutes before serving.