Dakos (Traditional Cretan Barley Rusk Salad)
A true taste of Crete, Dakos is the ultimate Greek summer salad. Crisp barley rusks are soaked with juicy tomatoes and topped with creamy xinomyzithra cheese, capers and fragrant oregano for a simple, refreshing meal that’s bursting with Mediterranean flavor.
A true taste of Crete, Dakos is the ultimate Greek summer salad. Crisp barley rusks are soaked with juicy tomatoes and topped with creamy xinomyzithra cheese, capers and fragrant oregano for a simple, refreshing meal that's bursting with Mediterranean flavor.
Info
Prep Time:
10mCook Time:
0mDifficulty Level:
Ingredients
- 1 large Cretan barley rusk (dakos), split in half
- 3 ripe red tomatoes
- ¼ cup extra virgin olive oil
- 2 tbsp red wine vinegar
- ½ tsp dried oregano (or dried savory)
- 2 heaped tbsp xinomyzithra (Cretan fresh sour whey cheese)
- A small handful of capers
- Olives, to serve
- Pickled sea fennel (kritamo), to serve
Directions
Grate two of the tomatoes using the coarse side of a box grater. Finely dice the remaining tomato and set aside.
Season the grated tomato with salt, add the vinegar and stir to combine.
Arrange the barley rusks on a serving platter. Drizzle with a little olive oil and sprinkle lightly with salt and oregano.
Spoon the grated tomato mixture over the rusks, making sure all of the juices soak into the bread.
Scatter the diced tomato over the top.
Add a generous spoonful of xinomyzithra to each rusk.
Sprinkle with a little more oregano and drizzle generously with extra virgin olive oil.
Finish with the capers, olives and pickled sea fennel.
Let the dakos rest for a few minutes so the rusks absorb the tomato juices, then serve as a light and refreshing summer meal.
Recipe Tips
For the best texture, allow the dakos to sit for 5-10 minutes before serving. The rusks should soften enough to absorb the tomato juices while still retaining a slight crunch in the center.
