Dakos is the epitome of Greek summer and we featured it in season 5 episode 2. It is a signature dish from Crete and the ultimate representation of the Mediterranean diet. Nutritious barley rusks, extra virgin olive oil, juicy tomatoes and feta cheese form an amazing salad, mezé or a perfect light meal.
- 1 Big barley rusk
- Feta or soft Myzithra cheese
- Extra virgin olive oil
- Oregano or thyme
- 1 Pinch salt if you use myzithra cheese not with feta cheese
- Optional capers and kritamo (sea fennel) to serve
Cut the tomato in half. Grate one half into a bowl. Chop the other half into little cubes. Depending on the size you might need more than one tomato.
Place the barley rusk onto a plate, outer side or crust facing down.
Sprinkle the rusk with a little bit of water to soak and a little bit of olive oil.
Pour the grated tomato over the rusk to soften the dako.
Top with the tomato cubes. If you use myzithra cheese you can add a pinch of salt to the tomato. If you use feta it doesn’t need salt.
Top with the cheese and pour some olive oil on top.
Add some oregano and optionally serve with sea fennel or capers.