A Cretan Salad, Dakos

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

  1. 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.
  2. Drizzle the rusk with a little bit of extra virgin olive oil.
  3. Top with chopped tomatoes (or fresh tomato sauce), crumbled feta cheese, Greek olives, and a sprinkle of fresh oregano and/or basil.

For a more detailed description of Dakos and other authentic Greek recipes, check out Olive Tomato.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.