Cretan salad with dakos

Materials

• 200 g Cretan lilac nut/ or Cypriot artichoke nut/ or wholemeal nut
• 150 g onion, cut in half (optional)
• 2-3. large tomatoes
• 1 teaspoon of coarse salt
• 25 g olive oil
• 70 g feta cheese in pieces
• 1/2 tsp oregano, dried
• 1 tsp. pickle turmeric
• 6 black olives

Instructions

• Chop one tomato and grind it in a blender or food processor, with 2 tablespoons of olive oil and a little salt, until pureed.
• Place the nuts on a platter and pour the tomato puree over the top.
• Let them soak a little (for about 10 minutes).
• Add the cut (or if you prefer, grated) fetta on top.
• Finely chop the other two tomatoes and the onion (if using) and place them on top of the nuts.
• Add the capers and olives on top.
• Sprinkle with oregano, drizzle with the remaining olive oil and serve.