DAKOS SALAD
Dakos, a traditional Cretan dish, is found in every home and on every menu. Simliar to a bruschetta, it features a base of barley rusk, soaked in water to soften it, then topped with ripe tomatoes, crumbled mizithra (or feta) cheese, olives, and a generous drizzle of extra virgin olive oil. The combination of tangy tomatoes, salty cheese, and the earthiness of the rusk creates a dish that is simple and yet explodes with flavour and textures.
The secret is using the very freshest, homegrown ingredients, and of course it is guaranteed to taste better in Crete than anywhere else! (Good news for those joining us on Wildflowers, Wine and History in Crete in April 2026, where you can taste a delicious, homegrown version of this salad at the restaurant at The Botanical Garden of Crete.)
This traditional dish perfectly encapuslates the essence of Cretan cuisine, where 'locavore' reigns. It's the ideal summer recipe, easily thrown together as a starter, side salad or light main, and is an excellent accompaniment to a barbecue.
3 barley rusks
6 tablespoons of extra virgin olive oil
2 large, ripe tomatoes, peeled and grated
1 cup of mizithra or feta cheese, grated
Salt to taste
Dip the rusks half-roll slices in water to soak a little and let them stand to drain.
Next, sprinkle them with olive oil and wait, until the oil seeps into the rusk.
Salt as much as you wish, according to the saltiness of the feta cheese.
Top with the grated tomato and add the grated mizithra or feta cheese. Serve immediately.
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