Dakos (Cretan Barley Rusk Salad with Tomato and Cheese)
Local name: Ντάκος
In short: Crete's famous rusk salad: a hard barley rusk softened with ripe grated tomato, olive oil, crumbled cheese, capers and oregano. It takes about 10 min in total and makes 4 servings.
- Prep
- 10 min
- Cook
- 0 min
- Resting
- 10 min
- Total
- 10 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 485 kcal
Dakos is Crete's answer to a hot afternoon and a few ripe tomatoes. A hard barley rusk is wetted just enough to soften its surface, then covered with grated tomato, crumbled cheese, olives, capers and a generous pour of olive oil. The juices seep in and turn the rusk tender but still chewy. It takes ten minutes, but only works with tomatoes that are truly ripe.
Instructions
- Halve the tomatoes and grate them, cut side down, on the large holes of a box grater until only the skins are left in your hand. Discard the skins and let the pulp drain in a sieve for 5 minutes.
- Dip each rusk in a bowl of cold water for about 5 seconds per side, or sprinkle it with 2 tablespoons of water. It should be damp on the surface and still firm in the middle. Set the rusks on four plates.
- Spoon the grated tomato over each rusk, right to the edges. Drizzle with half of the olive oil and add a small pinch of salt. Go lightly, because the cheese, olives and capers are already salty.
- Scatter the crumbled cheese, capers and olives on top, then sprinkle with the oregano and finish with the rest of the oil.
- Let the dakos stand for 5 to 10 minutes, until the underside of the rusk has softened but the center still has some bite. Serve with a knife and fork.
Tips
- Rusks vary in hardness. Very dense ones need 10 seconds in the water, while thin ones need only a splash. The center should stay slightly firm.
- Make dakos in summer, when tomatoes are fully ripe. Out of season, drain good canned crushed tomatoes and season them well with salt and olive oil.
Questions and answers
What is a dakos rusk?
It is a twice-baked, very hard bread made from barley flour, sometimes mixed with wheat. It keeps for months and softens when moistened.
Can I use feta instead of mizithra?
Yes, feta is a common substitute. Mizithra is mild and fresh, so crumble feta finely and go lighter on the salt.
What can I use if I cannot find barley rusks?
Dry thick slices of whole-grain or rye bread in a 150°C (300°F) oven for 25 to 30 minutes until hard like a rusk. Hard whole-wheat rusks from a Greek or Mediterranean shop also work.
How long does it take to make Dakos (Cretan Barley Rusk Salad with Tomato and Cheese)?
About 10 min in total: 10 min of preparation and 0 min of cooking.
How many calories are in Dakos (Cretan Barley Rusk Salad with Tomato and Cheese)?
About 485 kcal per serving, with 12 g of protein, 44 g of carbohydrates and 29 g of fat. These values are estimates.
Nutrition per serving
| Calories | 485 kcal |
|---|---|
| Protein | 12 g |
| Carbohydrates | 44 g |
| Fat | 29 g |
| Fiber | 7 g |
| Sugar | 6 g |
| Sodium | 820 mg |
Estimated values, calculated from the ingredients.
