📝 About This Recipe
Transport your senses to the rugged coastline of Crete with Dakos, a rustic and soul-satisfying meze that celebrates the simplicity of Mediterranean ingredients. This traditional dish features crunchy, twice-baked barley rusks (paximadia) softened just enough by the juices of vine-ripened tomatoes and a generous drizzle of liquid gold Greek olive oil. Topped with creamy feta or tangy mizithra cheese and a sprinkle of wild oregano, it is a masterclass in texture and vibrant, fresh flavors.
🥗 Ingredients
The Base
- 4 large pieces Barley Rusks (Paximadia) (round or oblong Cretan barley rusks)
- 3-4 tablespoons Water (for lightly moistening the rusks)
The Tomato Topping
- 3 large Ripe Tomatoes (grated using a box grater, skins discarded)
- 1/2 cup Extra Virgin Olive Oil (high-quality Greek Koroneiki variety preferred)
- 1/2 teaspoon Sea Salt (to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
The Cheese and Herbs
- 150 grams Feta Cheese (crumbled, or use Cretan Mizithra for authenticity)
- 1 tablespoon Dried Greek Oregano (wild-grown if possible)
- 1 tablespoon Fresh Parsley (finely chopped for garnish)
The Aromatics and Garnishes
- 8-10 pieces Kalamata Olives (pitted and halved)
- 1 tablespoon Capers (rinsed and drained)
- 2 tablespoons Red Onion (very finely minced)
- 4-5 pieces Wild Capers Leaves (optional, for authentic garnish)
👨🍳 Instructions
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1
Begin by selecting a large serving platter or four individual plates for assembly.
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2
Briefly dip each barley rusk under a slow-running tap or into a bowl of water for 2-3 seconds. The goal is to dampen the exterior without making the core mushy; the rusk should remain crunchy in the center.
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3
Place the moistened rusks on your serving plates and drizzle each with one tablespoon of extra virgin olive oil, allowing it to soak into the grain.
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4
Prepare the tomatoes by cutting them in half and grating them against the large holes of a box grater into a bowl. Discard the remaining skins.
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5
Season the grated tomato pulp with sea salt, freshly cracked black pepper, and another tablespoon of olive oil. Stir well to combine the juices.
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6
Spoon the seasoned tomato pulp generously over each rusk, ensuring you include the flavorful juices which will further soften the bread.
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7
Evenly distribute the crumbled feta cheese (or Mizithra) over the top of the tomato layer.
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8
Scatter the finely minced red onion and the rinsed capers over the cheese for a sharp, salty contrast.
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9
Add the halved Kalamata olives around the edges or on top of each Dakos.
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10
Rub the dried oregano between your palms directly over the plates to release its essential oils and aromatic scent.
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11
Finish with a final, luxurious drizzle of extra virgin olive oil over the entire assembly.
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12
Garnish with fresh parsley or caper leaves and let the dish sit for 2-3 minutes before serving to allow the flavors to marry and the rusk to reach the perfect consistency.
💡 Chef's Tips
Use the ripest tomatoes you can find; if they aren't sweet enough, add a tiny pinch of sugar to the pulp. If you cannot find Cretan barley rusks, you can use thick slices of toasted, dried sourdough bread, though the texture will differ. Never over-soak the rusks in water; they should still provide a 'snap' when bitten into. For the most authentic flavor, look for 'Mizithra' or 'Anthotyros' cheese, which are traditional to Crete. Always use your best cold-pressed olive oil for this dish, as it acts as a primary flavoring component.
🍽️ Serving Suggestions
Pair with a chilled glass of Assyrtiko white wine or a glass of Ouzo on ice. Serve alongside other Greek mezedes like grilled octopus or dolmades. Excellent as a light summer lunch or a shared starter for a Mediterranean dinner party. Accompany with extra bowls of olives and pickled sea fennel (kritamo) for a true Cretan experience. Pairs beautifully with grilled lamb chops as a fresh, acidic side dish.