Dakos Recipe – European Special
Dakos is a traditional Cretan dish that combines crispy barley rusks with juicy tomatoes, tangy feta (or mizithra) cheese, and fragrant olive oil. This refreshing and rustic Greek meze is packed with Mediterranean flavors and requires no cooking, making it a perfect appetizer, light lunch, or snack. It’s a healthy, easy-to-make dish that captures the essence of Greek cuisine.
- Prep Time10 min
- Total Time10 min
For the Dakos:
- 2 large barley rusks (paximadia)
- 2 ripe tomatoes, grated
- ¼ cup feta cheese (or mizithra), crumbled
- 2 tablespoons extra virgin olive oil
- ½ teaspoon dried oregano
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 5–6 Kalamata olives (optional, for garnish)
- 1 teaspoon capers (optional, for extra flavor)
Prepare the Base:
Lightly moisten the barley rusks by sprinkling them with a few tablespoons of water (this softens them slightly while keeping them crunchy).
Assemble the Toppings:
Spread the grated tomatoes evenly over the softened rusks.
Sprinkle with salt, black pepper, and dried oregano.
Crumble feta or mizithra cheese on top.
Garnish and Serve:
Drizzle generously with extra virgin olive oil.
Garnish with Kalamata olives and capers, if using.
Serve immediately as an appetizer, light meal, or side dish.
Recipe Notes:
Rusks Substitute : If you can’t find barley rusks, use toasted whole-grain bread as an alternative.
Cheese Options : Mizithra is the traditional cheese for Dakos, but feta works just as well.
Extra Flavor : Add a drizzle of balsamic glaze or a pinch of chili flakes for a modern twist.
Best Served Fresh : Assemble just before serving to maintain the perfect texture.
