Dakos Salad (Cretan Barley Rusk Salad)
A refreshing Cretan salad featuring crunchy barley rusks softened with ripe tomatoes, topped with creamy feta cheese, Kalamata olives, and a drizzle of rich olive oil. It's a simple yet incredibly flavorful and satisfying Mediterranean meal.
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Ingredients
- Barley Rusks (Dakos or Paximadia) 4 pieces
- Ripe Tomatoes 2-3 medium
- Feta Cheese 150 grams
- Kalamata Olives 0.5 cup
- Red Onion 0.25 small
- Capers 1 tablespoon
- Dried Oregano 1 teaspoon
- Extra Virgin Olive Oil 4 tablespoons
- Red Wine Vinegar 1 tablespoon
- Salt to taste
- Black Pepper to taste
How to Cook
- Dice the ripe tomatoes into small chunks. Finely slice the red onion. Roughly crumble the feta cheese. Drain the Kalamata olives and capers.
- Briefly run the barley rusks under cold water, just enough to slightly soften them without making them soggy. Alternatively, rely on the moisture from the tomatoes to soften them as the salad sits.
- Place the softened rusks on individual plates or a serving platter. Evenly distribute the diced tomatoes over the rusks.
- Top the tomatoes with the crumbled feta cheese, sliced red onion, Kalamata olives, and capers.
- Drizzle generously with extra virgin olive oil and red wine vinegar. Season with dried oregano, salt, and freshly ground black pepper to taste.
- Serve immediately, or let it sit for 5-10 minutes to allow the flavors to meld and the rusks to absorb more moisture from the tomatoes.