Authentic Cretan Dakos Salad – The Greek Barley Rusk Meze You’ll Love
Traditional Greek baked eggplants with caramelized onions and rich tomato sauce. A classic ladera dish — silky, sweet, and full of flavour.
- Prep Time: 15
- Total Time: 15 minutes
Ingredients
- 2 large barley rusks (kritharokouloura) or 4 small ones
- 2 medium ripe tomatoes, finely chopped or grated in the large holes of a box grater
- 100 g fresh mizithra or xinomizithra cheese (or feta mixed with a little bit of ricotta if unavailable)
- 4 tbsp extra virgin olive oil
- 1 tsp dried oregano
- A few Kalamata olives (optional but traditional)
- Salt, to taste
- Capers or fresh basil leaves, for garnish (optional)
Instructions
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Soften the rusks. Place the barley rusks on a plate and sprinkle or quickly dip them with a bit of water — just enough to soften slightly but not turn soggy. (They should stay crunchy in the middle.) Sprinkle lightly with salt and add a splash of olive oil and a little bit of oregano
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Add the tomatoes. Spoon the chopped or grated tomatoes over the rusks, letting the juice soak in. Sprinkle lightly with salt.
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Top with cheese. Crumble or spoon the mizithra over the tomatoes.
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Drizzle with olive oil, sprinkle oregano, and add a few olives and capers if you like.
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Serve immediately. Enjoy dakos as a light lunch, a meze to share, or as a salad.