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Easy Cretan Dakos Recipe with Fresh Tomatoes

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K

kosta_karapinotis

Active member
In winter, I am tempted to use reconstituted sun dried tomatoes for this. It's summer, and the garden tomatoes are ripe. So I am using those. Here's an easy recipe.

Ingredients​

  • 1 large Cretan barley rusk (paximadi)
  • 1–2 medium ripe tomatoes, finely chopped or grated
  • 2–3 tablespoons mizithra cheese (or fresh goat cheese, ricotta, or crumbled feta)
  • 2–3 tablespoons extra virgin Greek olive oil
  • ½ teaspoon dried oregano
  • Pinch of sea salt
  • Optional: 2–3 Kalamata olives, a few capers, or fresh basil for garnish

Instructions​

  1. Soften the rusk
    • Place the barley rusk on a plate.
    • Sprinkle with 1 tablespoon cold water so it softens slightly but stays firm.
    • Drizzle with 1 tablespoon olive oil.
  2. Prepare tomatoes
    • Chop or grate tomatoes, keeping all juices.
    • Add a small pinch of sea salt and stir.
  3. Assemble
    • Spoon the tomatoes and juices over the rusk.
    • Top with mizithra cheese.
    • Sprinkle with oregano.
  4. Finish
    • Drizzle with the remaining olive oil.
    • Garnish with olives, capers, or basil if desired.
    • Serve immediately while the rusk still has crunch.
 
That looks delicious. Dakos is one of my favorite simple Greek dishes, and your recipe captures it perfectly. I love how versatile it is depending on the season. In winter, I’ll sometimes use the sun-dried tomatoes too, but nothing compares to juicy garden tomatoes when they’re at their peak. The barley rusk holds up so well and soaks in just the right amount of juice and oil without getting soggy.

I also like to add a few capers or chopped green onions for a little extra sharpness, and sometimes a drizzle of balsamic if I’m feeling creative (though purists might disagree!). Mizithra is my top choice, but crumbled feta works beautifully and is easier to find where I am.
 
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My Family’s Keftedes Recipe

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For about a pound of ground beef, we add one small grated onion, a handful of chopped fresh parsley, a little fresh mint, one egg, breadcrumbs, salt, pepper, oregano, and a small splash of red wine vinegar. Sometimes we add a little grated garlic as well.

The important part is mixing everything well and then letting the mixture sit in the refrigerator for a little while before shaping the keftedes. We make them fairly small, roll them lightly in flour, and fry them in olive oil until browned on the outside and cooked through.

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