Recipe created by Helena and Vikki Moursellas
What is a dakos salad?
A dakos salad (also known as koukouvagia in Crete) is a traditional dish that’s made of barley rusk (a hard, dry bread that softens when topped with juicy tomatoes and olive oil), tomatoes (finely chopped or grated), a soft Greek cheese (either feta of mizithra), extra virgin olive oil, oregano and olives.
It’s often eaten as a light meal or appetiser, similar to bruschetta, but uniquely Cretan.
Barley rusks (paximadi) are a key component of this traditional salad from the island of Crete. The rusks are typically broken into smaller pieces to make them easier to enjoy, their dry, hard texture soaks up all those tomato juices nicely.
How to make a dakos salad
- Grate half the tomatoes and set aside.
- Roughly chop the remaining tomatoes and place in a large serving bowl with the
olives and capers. - In a small bowl, whisk together the olive oil and vinegar. Season with Maldon Original Sea Salt flakes
and cracked pepper. - Add the rusk pieces to the serving bowl and toss with the grated tomato and the
dressing. Allow the rusks to briefly soak up all the beautiful juices – about 5 minutes
should do. - To serve, crumble the feta over the salad and scatter with the dried and
fresh oregano.
Can you prepare this beforehand?
This salad is best prepared fresh, as you don’t want the rusks to become too soggy.
What to serve with a dakos salad?
You should pair a dakos salad with chicken souvlaki and a handful of Greek-style fries. The dakos salad is light, tangy and refreshing from the tomato, olive oil and cheese. The chicken souvlaki brings savoury, smoky protein that compliments the freshness of the salad. Meanwhile, the Greek-style fries adds that comforting, crispy, herby element that you crave for dinner.
A crisp white wine pairs beautifully with the dish. The acidity helps cut through the richness of the cheese and fries.
