📝 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. At its heart lies the 'paximadi,' a twice-baked barley rusk that softens under the juices of vine-ripened tomatoes and liquid gold olive oil. Topped with creamy feta or traditional mizithra and a sprinkle of wild oregano, it is a masterclass in texture and vibrant, earthy flavors.
🥗 Ingredients
The Foundation
- 4 pieces Large Round Barley Rusks (Paximadi) (authentic Cretan barley or carob rusks)
- 1/4 cup Cold Filtered Water (for lightly softening the rusks)
The Tomato Topping
- 3 large Ripe Beefsteak Tomatoes (grated using a box grater, skins discarded)
- 1/2 cup Cherry Tomatoes (quartered for texture)
- 4 tablespoons Extra Virgin Olive Oil (highest quality Cretan oil preferred)
- 1/2 teaspoon Sea Salt (to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
Cheese and Aromatics
- 150 grams Feta Cheese (crumbled (or use Mizithra for authenticity))
- 1 tablespoon Dried Greek Oregano (wild-grown if possible)
- 8-10 pieces Kalamata Olives (pitted and sliced or left whole)
- 1 tablespoon Capers (rinsed and drained)
- 1 tablespoon Fresh Flat-Leaf Parsley (finely chopped for garnish)
👨🍳 Instructions
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1
Prepare your workspace and ensure all vegetables are washed and dried. Dakos is all about the assembly of fresh ingredients.
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2
Hold the barley rusks briefly under a thin stream of running water or dip them quickly in a bowl of water for 2-3 seconds. They should be dampened but not soggy.
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3
Place the dampened rusks on a large serving platter or individual plates. Let them sit for 2 minutes to allow the moisture to penetrate the core.
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4
Grate the large beefsteak tomatoes into a medium bowl using the coarse side of a box grater. Discard the remaining skins.
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5
Add the quartered cherry tomatoes to the grated tomato pulp to provide a variety of textures.
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6
Stir 2 tablespoons of extra virgin olive oil, sea salt, and black pepper into the tomato mixture. Let it sit for 5 minutes so the salt draws out the juices.
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7
Drizzle a small amount of olive oil directly onto the top of each softened rusk.
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8
Spoon the tomato mixture generously over each rusk, ensuring you include plenty of the flavorful tomato water which will further soften the bread.
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9
Evenly distribute the crumbled feta or mizithra cheese over the tomato layer.
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10
Scatter the Kalamata olives and capers over the cheese for a salty, briny punch.
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11
Rub the dried oregano between your palms directly over the plates to release its essential oils.
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12
Finish with a final, generous drizzle of extra virgin olive oil over the entire assembly.
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13
Garnish with fresh parsley and serve immediately while the rusk still has a slight crunch in the center.
💡 Chef's Tips
Always use the ripest tomatoes you can find; if they aren't sweet, add a tiny pinch of sugar to the pulp. Be careful not to over-soak the rusks in water, as the tomato juice will do most of the softening work. If you cannot find Cretan barley rusks, you can use thick slices of sourdough bread toasted until very hard. For a vegan version, omit the cheese and increase the amount of olives and capers for savoriness. Authentic Dakos uses Mizithra cheese, which is creamier and slightly tart; if using Feta, look for a barrel-aged variety.
🍽️ Serving Suggestions
Pair with a crisp, chilled Assyrtiko white wine or a glass of Ouzo over ice. Serve as part of a larger meze platter alongside grilled octopus and dolmades. Excellent as a light summer lunch on its own. Accompany with extra wedges of lemon and a small bowl of sea salt for guests to adjust to taste. Works beautifully as a side dish for grilled lamb or roasted Mediterranean sea bass.