Dakos
🥗 SaladБГ
Prep15 min
Cook0 min
Total15 min
The Cretan meze — a hard barley rusk softened under grated ripe tomato, crumbled feta, oregano and a generous pour of olive oil, which the rusk drinks up as it sits.
Ingredients
Serves:4
Ingredients
- 4 Cretan barley rusks (paximadia)
- 3 ripe tomatoes
- 150 g feta
- 5 tbsp extra virgin olive oil
- 1 tsp dried oregano
- 8 Kalamata olives
- 1 tbsp capers
- to taste salt
Nutrition (estimated)
medium confidence551kcal · per serving
9.4g
Protein
25.1g
Carbs
49.2g
Fat
Recipe total: 2202 kcal · P 37.7g · C 100.5g · F 196.7g
Estimated from 7 of 8 ingredients
Approximate estimate, calculated from the ingredients.
Video
Steps
Steps
- 1Halve the tomatoes and grate them, cut side first, on the coarse side of a grater down to the skin; discard the skins. Season the pulp with a pinch of salt.
- 2Run each rusk under cold water for 2–3 seconds, just to dampen the surface; the centre should stay crunchy. Set them on a plate.
- 3Drizzle each rusk with a little of the oil, which it soaks up at once.
- 4Spoon the tomato pulp and its juice over the rusks, crumble the feta on top and add the olives and capers.
- 5Sprinkle with the oregano, pour over the remaining oil and leave for 5–10 minutes before serving, so the tomato juice softens the rusk.
Advertisement
greeksaladappetiservegetarianquicksummer
More recipes like this
Questions and answers
How long does Dakos take to make?
About 15 minutes.
What ingredients do you need for Dakos?
8 ingredients: Cretan barley rusks, ripe tomatoes, feta, extra virgin olive oil, dried oregano, Kalamata olives, capers, salt.
How many servings does this Dakos recipe make?
4 servings. The servings buttons above the ingredients rescale every amount.
How many calories are in a serving of Dakos?
About 551 kcal, with 9.4 g protein, 25.1 g carbohydrate and 49.2 g fat. This is an estimate from the ingredients, not a lab analysis.
Which diets does this Dakos recipe suit?
It is vegetarian.
What cuisine is Dakos?
Dakos comes from Greek cuisine.
No ratings yet
Sign in to rate this recipe.
Sign in to mark as cooked.