A specialty of the Greek island of Crete which requires little effort and tastes heavenly! This Dakos Salad recipe is made with Cretan carob rusk, cherry tomatoes, Kalamata olives, capers, feta cheese, a handsome drizzle of Greek olive oil and some oregano. Ideal for snacking with your raki and very easy to make at home.
It can made in a few different ways. Either served like an Italian bruschetta with the tomatoes and crumbled feta on top of the rusks or deconstructed into a salad. It's best to make this salad just before serving.
What is in Dakos Salad?
Rusks: Traditionally Dakos is made with Greek barley rusks, which are dry, hard, savory biscuits. You can find them in Mediterranean grocery stores or online. You can also substitute them with wholegrain crisp rolls which you can find in most supermarkets.
Cheese: In Crete, that dish is usually made with a special Greek cheese called mizithra, a local soft sheep or goat cheese. Usually it is subtituted with Feta cheese.
Tomatoes: This salad really relies on the quality of the tomatoes you will use, so go for quality ones. Be sure not to store the tomatoes in the fridge (unless they are too ripe), as the cold degrade their flavor and aroma.During summertime you can easily find good quality tomatoes. If you make this dish during wintertime, prefer cherry tomatoes to achieve the best flavour result. Either you will use normal or cherry tomatoes, it's better to use ripened ones (you need that juiciness!).
Olives: Kalamata olives are the best to use. They add so much flavour and aroma to the salad. You can easily find in big supermarkets.
Capers: Dakos is usually made with capers, which add more flavour and saltiness in it, but if you aren't a fan, just avoid them.
Extra virgin olive oil: a good quality Greek Cretan extra virgin olive oil is the best for that dish. You can find in Greek or meditteranean stores or online.
Oregano: a good touch of oregano adds so much flavour and aroma.
How to serve Dakos Salad?
Serve Dakos Salad as part of a mezze or alongside a barbecue. It can also be a quick and easy meal on a busy day or a snack during your day or night.
Preparation time: 20 mins
Cooking time: 0 mins
250 gr. sweet cherry tomatoes, chopped
1 cup Kalamata olives, pitted and sliced
8 mini Cretan carob rusk
1 tbsp. capers
90 gr. crumbled Feta cheese
3 tbsp. extra virgin olive oil
1 tsp dried oregano
black pepper, to taste
salt, to taste
Start with the dressing. In a small bowl add extra virgin olive oil, dried oregano, salt and black pepper. Mix until combined and set aside.
Continue by dipping the rusks in water. Do this quickly so that the rusk becomes moist, but doesn't soak in water. (If the rusks you are using are big in shape, break them using your hands).
Place the moistened rusks on a plate and drizzle them with some of the dressing.
Place chopped cherry tomatoes, capers and olives in a mixing bowl, pour the remaining dressing over them and mix until well coated.
Top the rusks with the cherry tomato mixture, then top with crumbled feta cheese and sprinkle some more oregano.
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