Dakos salad

Dakos

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Dakos salad

In Greece, and especially Crete, every bakery sells dakos (dried, double baked barley rusks) that are used for snacks with cheese and olives or in inventive 'cucina povera'-style salads with a few, capers, fruity olive oil and some lovely red wine vinegar. You can buy dakos from Greek delis, Ottolenghi and Ergon foods to name just a few sources. Once you've tried them, they become an addictive pantry staple.

Serves 4

6 Dakos rusks
2 ripe tomatoes
1 small cucumber, halved and sliced
2 tbsp capers, drained
120g Greek feta, crumbled
6 tbsp extra virgin olive oil
3 tbsp Solan Monastery Thyme Flower Vinegar
1/2 tbsp Daphnis and Chloe Oregano from Amorgos

1) Place rusks in a bowl, pour over enough water to just cover and soak for 10 minutes. Remove from bowl and place on a serving platter.

2) Using the coarse side of a box grater, grate the tomatoes into a bowl and discard the skins. Pour over the Dakos on the serving platter.

3) Add the cucumber, capers and feta and sprinkle over the oregano.

4) Season with a little sea salt and freshly ground black pepper, drizzle over the olive oil and vinegar and serve.

 

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