Thank goodness my garden is churning out tomatoes because all I want for lunch these days is dakos. That’s the Cretan rendition of what Italians call bruschetta. In Crete they use rock-hard rusks, first softening them in water, then drenching them in olive oil and heaping them with grated tomato and feta. No wonder the Cretans live forever. In my view, this is just about the tastiest and most wholesome quick lunch you can make.