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Loading...Dakos is a classic Cretan meze that layers a chewy barley rusk with juicy grated tomato, crumbled feta, and a generous drizzle of grassy extra virgin olive oil. The bread soaks up the tomato juices just enough to soften without going soggy, giving every bite a wonderful contrast of textures.
Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 385 kcalCalories
- 24 gFat
- 8 gSaturated Fat
- 30 gCarbs
- 4 gFiber
- 5 gSugar
- 12 gProtein
- 680 mgSodium
- 340 mgPotassium
- 190 mgCalcium
- 2 mgIron
- 15 mgVitamin C
- 85 mcgVitamin A
Ingredients
For the Salad
- 4 large Cretan barley rusks (paximadi), about 200 g
- 3 medium ripe tomatoes (about 450 g)
- 1 small red onion, very thinly sliced
- 1 small cucumber, diced (optional)
- 200 g Greek feta cheese, crumbled
- 12 pitted Kalamata olives
- 1 tablespoon capers, rinsed (optional)
- 2 teaspoons dried Greek oregano
- 1/4 cup (60 ml) extra virgin olive oil, plus more for drizzling
- Flaky sea salt and freshly ground black pepper, to taste
Directions
- Lightly brush or spritz each barley rusk with water and set aside for 5 minutes so they soften just enough to bite through without crumbling; alternatively, toast them briefly in a 350°F (175°C) oven for 3-4 minutes for a crunchier base.
- Cut a small X in the base of each tomato, grate them on the large holes of a box grater into a bowl, and discard the skins. Season the grated tomato with a pinch of salt and let it rest for 5 minutes to release its juices.
- Drizzle the softened rusks with about half of the olive oil and place one on each plate. Spoon the grated tomato and its juices generously over each rusk, pressing lightly so the bread absorbs the liquid.
- Scatter the sliced red onion and diced cucumber (if using) over the tomato layer, then top with crumbled feta, Kalamata olives, and capers.
- Finish each dakos with a heavy drizzle of remaining olive oil, a generous sprinkle of dried oregano, and freshly ground black pepper. Serve immediately while the rusk still has a slight chew in the center.
- Pair with a glass of crisp Cretan white wine or a shot of raki for an authentic island experience.
Cook’s Notes
- Authentic Cretan dakos is made with paximadi (twice-baked barley rusks); if unavailable, use thick slices of day-old rustic country bread toasted until very firm.
- Do not skip the quality of the olive oil – a peppery extra virgin Cretan olive oil is the soul of this dish.
- Eat dakos right away: the rusk will turn completely soggy if it sits for more than 10-15 minutes.
- For a vegan version, swap feta for a thick smear of almond-based 'white cheese' or simply double the olives and capers.
- Traditional dakos uses mizithra instead of feta when available; it has a milder, slightly sweet flavor.
