Dakos (Cretan Bread Salad)

• 4 barley rusks, toasted
• 2 large ripe tomatoes, diced
• 1 cup mizithra cheese or ricotta salata, crumbled
• 1/4 cup Kalamata olives, pitted and chopped
• 1/4 cup red onion, finely diced
• 1/4 cup fresh parsley, chopped
• 1/4 cup extra-virgin olive oil
• 2 tablespoons red wine vinegar
• Salt to taste
• Freshly ground black pepper to taste
• Optional: capers for garnish

Steps

1. 1 Toast the barley rusks until crisp and set aside.
2. 2 In a bowl, combine diced tomatoes, mizithra cheese, olives, red onion, and parsley.
3. 3 Whisk together olive oil and red wine vinegar in a small bowl.
4. 4 Place toasted rusks on serving plates.
5. 5 Spoon the tomato mixture over the rusks.
6. 6 Drizzle with the olive oil and vinegar mixture.
7. 7 Season with salt and pepper to taste.
8. 8 Garnish with capers if desired and serve immediately.

Equipment

• Toaster or oven
• Cutting board
• Knife
• Bowls

Variations

• Add crumbled feta for extra tanginess.
• Use cherry tomatoes for a sweeter flavor.

Substitutions

• If barley rusks are unavailable, use toasted slices of ciabatta bread.

Pairings

• Serve with a glass of crisp white wine or a refreshing Greek iced tea.

Nutrition

Tips

• Use day-old rusks for the best texture.
• If mizithra is unavailable, ricotta salata is a suitable substitute.

Storage

Best served fresh, but leftovers can be stored in an airtight container in the fridge for up to 1 day.

Freezing: Does not freeze well due to the bread component.

Serving Suggestions

• Pair with a simple Greek salad and grilled fish for a complete meal.

FAQ