Cretan dakos is a traditional dish built around the barley rusk, once considered a staple survival food for the people of Crete. Its history is closely tied to the island’s simple agricultural cuisine.
Translation | Amaryllis Tsegou
Today, you will find it on the menu of almost every Cretan taverna, usually listed among the salads. It is a refreshing and filling dish, ideal after a day at the beach or for summer evenings at home when you do not feel like cooking.
Traditional Cretan Dakos
Prep time: 10 mins | Total time: 10 mins
Ingredients
- 1–2 large barley rusks
- 3 medium, very ripe tomatoes
- 1 small onion, finely chopped (optional)
- 150 g xinomyzithra cheese or crumbled feta
- capers
- oregano
- 4–5 tbsp olive oil
- 3 tbsp vinegar
Directions
- For the Cretan dakos, quickly run the rusks under water so they become slightly moist without turning soggy.
- Break them into large pieces into a bowl, or leave them whole, and drizzle with the vinegar.
- Peel the tomatoes and grate them using the large holes of a box grater. Season lightly with salt and toss well.
- Spread the grated tomato over the rusks and add the onion and cheese.
- Sprinkle with oregano and top with capers. Lightly season and finish with a drizzle of olive oil.
- Serve immediately.
Tips
- If you like, you can also add pepper or fresh basil, which pairs beautifully with dakos.
- The most important thing in a good dakos is choosing the right rusk. It should be dense and hard rather than airy or fluffy, otherwise it will quickly become soggy and fall apart.
You'll also love:
