Cretan Greek Salad- Dakos
When you're in Greece, the ingredients in a "Greek Salad" can vary quite a bit depending on the region. On the Island of Crete, this salad is called dakos and is made with earthy, crunchy, barley rusks. Rusks are made with barley flower, cacao flour and olive oil and are twice baked. Since they are a little labor intensive to make, you can easily find them online. If you like you can add red onions and Kalamata olives to this salad.
Either way, it's a simple dish that packs a flavorful punch and guests on my Culinary Tour through Crete said it was one of their favorites!
Serves 4- 6
Ingredients
6 barley rusks
4 large ripe tomatoes
7 ounces Greek goat, sheep or cow’s milk feta
20 cherry tomatoes
Large pinch dry oregano
2 to 3 tablespoons fruity red wine vinegar
1/3 cup extra virgin olive oil
Kosher salt and freshly ground black pepper
2 tablespoons capers
Instructions
Place the rusks in a bowl and sprinkle the rusks with a little water to moisten them slightly.
Holding the tomato with the stem facing up, cut the tomato across the equator. Cupping half of the tomato in your hand, coarsely grate the tomato over the rusks until you have only the tomato skin left in your hand. Discard the skin. Alternately, you may cut the tomatoes into very small pieces and add to the rusks.
Crumble the feta over the tomatoes. Sprinkle with oregano.
Combine the vinegar and olive oil, salt and pepper and whisk together. Drizzle onto the top of the salad. Sprinkle the capers onto the top and serve.
