Experience the Fresh Flavors of Greece with a Dakos Cretan Salad
Rusks with Tomato & Feta Cheese
Half of Crete knows it as dakos, the other half as koukouvagia (lit. "owl") or simply paximadi (rusk). Not only on Crete but in every corner of Greece, this quick everyday meze, both healthy and delicious, is revered with almost religious fervour. The rusks, topped with tomato and feta cheese, are served in all sizes: large, medium, bite-size... it makes no difference to the taste!
Recipe for Dakos Salad
Serves 3 | ⏱ Prep: 10 min
Ingredients
- 3 large Arkatena Carob rusks
- 1 Tbsp Aegean Filema Olive Oil
- 1 large ripe tomato
- 100 g feta cheese, crumbled
To serve
- Extra virgin olive oil
- 1 tsp dried oregano (or substitute with Rosemary Spice)
- 5-6 Zanae Olives
Preparation
1. Quickly moisten the rusk with tap water for 2-3 seconds and set aside for 2-3 minutes to soften.
2. Sprinkle over the vinegar, break into irregular bite-size pieces and place in a shallow dish.
3. Peel the tomato and grate it on the large holes of a box grater. Cover the rusk with the grated tomato.
4. Top with the crumbled feta, drizzle with the olive oil and sprinkle over the herbs. Add a few olives and serve.
Tips!
On Crete, this meze is prepared with xinomizithra, a white creamy cheese. But you can make it with any white or yellow cheese.
If you wish, add a few capers, which go very well.
