Dakos

Crunchy barley rusks soaked in tomato juices, topped with ripe tomatoes, creamy feta, and peppery olive oil — Dakos is Crete's most beloved salad. It is rustic, fresh, and the taste of a Greek summer.

Prep time

15 mins

Cook time

0 mins

Total time

15 mins

Servings

4 servings

Calories

320

Ingredients

• 4 large barley rusks (paximadia)
• 4 large ripe tomatoes, grated or finely chopped
• 1/2 small red onion, thinly sliced
• 7 oz (200 g) feta cheese, crumbled
• 1/4 cup extra-virgin olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon dried oregano
• 12 Kalamata olives, pitted
• 1 tablespoon capers, rinsed
• Salt and black pepper to taste
• Fresh basil leaves, to serve

Instructions

1. Place the barley rusks on a serving platter. Sprinkle each with a little water and a pinch of salt so they soften slightly but stay crunchy.
2. Spoon the grated tomatoes generously over each rusk, letting the juices soak in.
3. Scatter the sliced red onion, capers, and olives over the tomatoes.
4. Crumble the feta over the top in generous chunks.
5. Drizzle with the olive oil and red wine vinegar, then sprinkle with oregano, salt, and pepper.
6. Rest for 5 minutes so the rusks absorb the tomato juices, then serve with fresh basil on top.

Pro tips

• Use the ripest tomatoes you can find — they are the heart of the dish.
• Soften the rusks just enough; they should still crunch when you bite in.
• Grate the tomatoes on a box grater for a juicy, pulpy topping.
• Serve immediately after resting, or the rusks go soggy.

Frequently asked questions