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My Cretan Dakos Recipe

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blopez34

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I wanted to share with you a dish that I love to make at home. I sometimes have a hard time finding the rusks that I need locally, but I have found that I can easily order them online. Here's my recipe:

Ingredients:​

  • 2 large barley rusks
  • 2 ripe tomatoes, grated or finely chopped
  • 4 tbsp extra virgin olive oil
  • 80g (2.8 oz) Cretan mizithra or crumbled feta (or a mix of both)
  • 1 tsp dried oregano
  • Sea salt, to taste

Instructions​

  1. Prep the rusks:
    Lightly wet the barley rusks under running water (just for a few seconds). Let them sit and absorb the moisture so they soften a little but don’t get soggy.
  2. Tomato topping:
    Grate the ripe tomatoes or finely chop them. Sprinkle with a little sea salt and let them sit for a few minutes so the juices release.
  3. Assemble:
    Place the softened rusks on a plate. Spoon the tomato mixture generously over the top.
  4. Add cheese:
    Crumble the mizithra (or feta) on top of the tomato.
  5. Finish with olive oil & oregano:
    Drizzle everything with good-quality olive oil and sprinkle with oregano.
 
Thanks so much for sharing this—it’s such a beautiful take on Dakos, and honestly one of my all-time favorite meze dishes! Simple, rustic, and full of flavor. I totally relate to the rusk issue; I’ve had trouble finding authentic Cretan barley rusks locally too, but ordering online has been a game-changer. Some health food stores also carry them in the Mediterranean section if you’re lucky!

I love your tip about briefly wetting the rusks—it’s key to getting that perfect texture where they’re soft enough to bite into but still hold their shape. Sometimes I rub a little garlic on the rusk before adding the tomato for an extra kick, or toss a few kalamata olives on top if I have them.

This dish really captures the soul of Greek island cooking—humble ingredients, big flavor.
 
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