Greek Dakos To Die For- I’ve Gone To Foodie Heaven
Dakos are my new favorite Greek dish I have become addicted to. I am now making it everyday in my hotel room for lunch time, dinner time and every time in between. I can’t get enough of it. It is Greece’s answer to the Italian bruschetta and when done properly, will give the bruschetta some stiff competition.
Dakos are made with a crumbled local soft cheese like myzithra or feta, an almost puree of tomatoes, sometimes mixed with chopped arugula (or any other leafy green), some capers and/or sliced black olives sitting on top of a rye rusk. Place a heavy drizzle of olive oil over the layers, add salt and pepper to taste and oregano. The juices from the tomatoes and olive oil soak into the rusk leaving just the top layer a little moist. Easy, filling and a beautiful appetizer to serve to guests.
Dakos originated on the island of Crete and are sometimes referred to as a Cretan salad. The myzithra cheese is primarily produced in Crete, but is also produced in other parts of Greece.
Dakos In Greek: ντάκος, pronounced DAH-kohss
Prep Time: 5 minutes
Total Time: 5 minutes
- 1/2 of a large round barley rusk or rye rusk
- 1 large or 2 small ripe tomatoes, coarsely grated
- 2-3 heaping tablespoons of feta cheese or aged myzithra, crumbled or grated
- extra virgin olive oil
- freshly ground pepper and salt to taste
- Greek oregano
- finely chopped arugula if desired
- capers or chopped black olives (I would eliminate adding salt if you are adding either of these)
Grate the tomato with a vegetable grater (if you don’t have one, finely chopping the tomato works fine) securing all of the juices. Add capers, olives and/or arugula
Spoon the tomato mix on the rusk and top with cheese. Sprinkle with salt and pepper and a good amount of oregano, drizzle with olive oil.
Yield: One Dako rusk serves 1 as a light meal, 2-4 as a meze.