I discovered this simple, yet so delicious, salad while visiting Crete several years ago and I knew right away I would be making it when I got home. It’s easy to assemble and is a wonderful salad to make in the summer when tomatoes are bursting with flavor. The base of the salad is a thick, crunchy bread called rusk. Traditional Dakos is made with 100% barley rusks which I am able to find at a local Euro Market. If these are not available for you, substitute a rye crisp like Wasa or xxx. Traditional barley rusks are double baked so they are hard and crunchy so you need to quickly pass them under running water to slightly soften them before topping with the ingredients. Each rusk gets a drizzle of extra virgin olive oil, some finely chopped tomato, feta cheese, Greek olives and a sprinkle of fresh oregano or basil. Although not traditional, I will often make a quick cherry tomato sauce in place of freshly chopped tomatoes.
Cretan Salad, Dakos
Directions and Ingredients
- Pass the barley rusk under running water (very quickly because you don’t want to soften them too much) and place them on a salad plate. If using a rye crisp, skip this step.
- Drizzle the rusk with a little bit of extra virgin olive oil.
- Top with chopped tomatoes (or fresh tomato sauce), crumbled feta cheese, Greek olives, and a sprinkle of fresh oregano and/or basil.