📝 About This Recipe
Transport your senses to the rugged coastline of Crete with this authentic Dakos, a rustic masterpiece that celebrates the simplicity of Greek island life. This vibrant salad features crunchy barley rusks softened by the juices of vine-ripened tomatoes, topped with the creamy tang of traditional Myzithra cheese and a generous drizzle of liquid gold olive oil. It is a perfect harmony of textures and earthy flavors, embodying the heart of the Mediterranean diet in every bite.
🥗 Ingredients
The Foundation
- 2 pieces Paximadi (Large Round Barley Rusks) (authentic Cretan whole-grain barley rusks)
- 2-3 tablespoons Water (for slightly softening the rusks)
The Tomato Base
- 3 medium Ripe Beefsteak Tomatoes (grated on a box grater, discarding the skin)
- 5-6 pieces Cherry Tomatoes (quartered for texture)
- 4 tablespoons Extra Virgin Olive Oil (high-quality Cretan oil preferred)
- 1/2 teaspoon Sea Salt (to taste)
- 1 teaspoon Dried Greek Oregano (rubbed between palms to release oils)
The Toppings
- 1 cup Myzithra Cheese (crumbled (substitute with Feta if Myzithra is unavailable))
- 8-10 pieces Kalamata Olives (pitted and halved)
- 1 tablespoon Capers (rinsed and drained)
- 1 tablespoon Fresh Flat-Leaf Parsley (finely chopped for garnish)
The Finish
- 1 tablespoon Extra Virgin Olive Oil (for final drizzle)
- 1 pinch Dried Oregano (for dusting)
👨🍳 Instructions
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1
Begin by preparing the tomatoes. Wash the large beefsteak tomatoes and grate them using the coarse side of a box grater into a bowl. Discard the remaining skins.
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2
Season the grated tomato pulp with a pinch of sea salt, half of the dried oregano, and 2 tablespoons of extra virgin olive oil. Stir and let sit for 5 minutes to develop the juices.
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3
Briefly dip the barley rusks (paximadi) under running water for just 2-3 seconds, or sprinkle them with 2-3 tablespoons of water. They should remain crunchy in the center.
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4
Place the moistened rusks on a serving platter or individual plates. If the rusks are very large, you can break them into chunky, bite-sized pieces.
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5
Drizzle a tablespoon of olive oil directly onto the rusks, allowing it to soak into the grain.
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6
Spoon the seasoned grated tomato mixture generously over the rusks, ensuring the juice spills over the sides to soften the bread further.
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7
Scatter the quartered cherry tomatoes over the grated tomato layer for added bursts of sweetness and texture.
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8
Distribute the crumbled Myzithra (or Feta) cheese evenly over the top of the tomatoes.
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9
Add the Kalamata olives and the rinsed capers across the salad for a salty, briny punch.
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10
Finish with a final, luxurious drizzle of extra virgin olive oil over the cheese and toppings.
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11
Sprinkle the remaining dried oregano and the chopped fresh parsley over the dish.
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12
Let the Dakos stand for 5 minutes before serving. This allows the flavors to meld and the rusk to reach the perfect 'al dente' texture.
💡 Chef's Tips
Use the ripest tomatoes you can find; the juice is essential for softening the hard rusk. Do not over-soak the rusk in water; it should be softened by the tomato juice and oil, not become mushy. If you can't find Myzithra, use a mix of 70% Feta and 30% Ricotta to mimic the creamy, tangy profile. Authentic Cretan olive oil makes a massive difference—look for 'Koroneiki' variety oil for an earthy finish. Always rub the dried oregano between your palms just before adding to wake up the aromatic oils.
🍽️ Serving Suggestions
Serve alongside a glass of chilled Assyrtiko or a crisp Rosé wine. Pair with small plates (Meze) like grilled octopus or marinated anchovies. Enjoy as a light lunch or a refreshing starter for a summer dinner party. Add a few pickled wild greens (kritamo) on the side for an extra Cretan touch. Serve immediately after the 5-minute resting period to maintain the contrast between soft and crunchy.