I went to Crete and I loved Dakos so much I learned how to make it. Here's my recipe. It just makes one. A tip - find the freshest ingredients possible!
- 1 barley rusk (Cretan dakos rusks)
- 1 large ripe tomatoes, grated or very finely chopped
- 50g feta cheese, crumbled (about 1/2 cup crumbled)
- Extra virgin olive oil, for drizzling
- Fresh oregano or thyme, finely chopped
- Olives and capers, to garnish
- Salt and freshly ground black pepper, to taste
Instructions
- Briefly soaking the barley rusk in water. They should be moistened but not soggy. Shake off any excess water and place each rusk on a serving plate.
- Spoon the grated tomatoes over the rusk, ensuring it is well covered. The juice from the tomatoes will further soften the rusks and add flavor.
- Top the tomatoes with the crumbled feta. You don't really have to measure, even though I gave an amount. Put what you want!
- Drizzle a generous amount of extra virgin olive oil over the top. Sprinkle with fresh oregano or thyme, salt, and freshly ground black pepper to taste. Garnish with olives and capers.
- Allow the Dakos to sit for a few minutes before serving to enable the flavors to meld together beautifully. Serve as a refreshing appetizer or a light meal.
