Fresh, vibrant, and beautifully simple, Dakos is one of Crete’s most iconic dishes — a rustic bread salad that brings together juicy ripe tomatoes, creamy cheese, briny olives, and crisp barley rusks. Served as a meze or light meal, Dakos captures the pure flavors of the Greek islands in every bite.
This guide shows you how to make an authentic Cretan Dakos at home, just like you’d enjoy in a seaside taverna.
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Cretan Dakos Salad Recipe
- Total Time: 10 minutes
- Yield: 2 servings 1x
- Diet: Vegetarian
Description
Fresh, vibrant, and beautifully simple, Dakos is one of Crete’s most iconic dishes — a rustic bread salad with juicy ripe tomatoes, creamy cheese, briny olives, and crisp barley rusks. This meze brings the pure flavors of the Greek islands right to your table.
Ingredients
- 2 large ripe tomatoes, grated
- 2–3 large barley rusks (or thick slices of stale country bread)
- 1/2 cup mizithra cheese or crumbled feta
- Extra virgin olive oil
- A few Kalamata olives
- Dried oregano
- Fresh basil or thyme (optional)
- Salt
Instructions
- Lightly moisten the barley rusks under running water if very hard, then place on a serving plate.
- Grate the tomatoes on a box grater, discarding most of the skin.
- Spoon the grated tomato generously over each rusk.
- Drizzle generously with extra virgin olive oil and sprinkle with a pinch of salt.
- Top with crumbled mizithra or feta cheese.
- Add a few Kalamata olives and sprinkle with dried oregano.
- Garnish with fresh basil or thyme if desired.
- Serve immediately while the rusks stay crisp underneath but soft on top.
Notes
Use the ripest tomatoes for the best flavor. Don’t oversoak the rusks — they should stay a bit crunchy. Always use good quality olive oil. Dakos is best served fresh and enjoyed with good company and a glass of crisp wine or raki.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No Cook
- Cuisine: Greek
Nutrition
- Serving Size: 1 portion
- Calories: 280
- Sugar: 5g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 15mg
Table of Contents
What is Dakos?
Dakos (also called Koukouvagia) is a traditional Cretan salad built on a base of paximadia — twice-baked barley rusks that soften slightly when topped with grated tomato and olive oil. It’s finished with crumbled soft cheese like mizithra or feta, fresh herbs, and olives.
Simple yet satisfying, Dakos is a staple of the healthy Cretan diet, often served with a glass of raki and good company.
Ingredients
2 large ripe tomatoes, grated
2–3 large barley rusks (or thick slices of stale bread)
1/2 cup mizithra cheese or crumbled feta
Extra virgin olive oil
A few Kalamata olives
Dried oregano
Fresh basil or thyme (optional)
Salt
How to Make Cretan Dakos
Lightly moisten the barley rusks under running water if they’re very hard. Place them on a plate.
Grate the tomatoes on a box grater, discarding most of the skin. Spoon the grated tomato generously over each rusk.
Drizzle generously with good olive oil and sprinkle with a pinch of salt.
Top with crumbled mizithra or feta cheese. Add a few olives and a pinch of dried oregano. Fresh herbs like basil or thyme are a nice touch too.
Serve immediately while the rusks are still crisp on the bottom but soft from the tomatoes on top.
Tips for Perfect Cretan Dakos recipe
Use the ripest, juiciest tomatoes you can find — they make the dish
Don’t soak the rusks too much — they should hold a bit of crunch
Good quality olive oil makes all the difference
Serving Suggestions
Dakos is perfect as a light lunch, appetizer, or meze with other Greek starters. Serve with olives, pickled vegetables, and a glass of crisp white wine or raki.
Pair with other Regional Greek Recipes or add it to your Ultimate Greek Recipes Guide.
FAQs
What can I use instead of barley rusks?
Thick slices of stale country bread, lightly toasted, are a good substitute.
What’s mizithra?
Mizithra is a fresh, soft Cretan cheese similar to ricotta but tangier. Feta works well too.Can I make Dakos ahead?
It’s best made fresh — the rusks get too soggy if left too long.
