Dakos
2 servings
20 minutes
Dakos is a traditional dish of Cretan cuisine, rooted in the simple yet genius gastronomy of Greek peasants. It is a tasty snack combining the crunch of barley rusks soaked in olive oil with the softness of tomato puree and the tenderness of crumbly feta cheese. Olives add zest, while oregano brings the aroma of the Mediterranean. This unpretentious delicacy is perfect for a light dinner, paired with a glass of retsina or friendly gatherings under the warm sun. It embodies the atmosphere of island life—simple yet rich in flavors and traditions. Ideal for those who appreciate a balance of richness and freshness in one dish.
1
In Crete, the dry bread is as hard as stone, but to avoid being toothless, we lightly toast the barley bread cut into pieces in the oven.
- Barley bread: 2 pieces
2
While our crusts are baking, we will mash the feta cheese like plasticine, grate the peeled tomato, and prepare some olives.
- Feta cheese: 50 g
- Tomatoes: 1 piece
- Green olives: 10 pieces
3
Chilled croutons – on the plate, we'll generously pour oil from the heart. We'll spread our wonder with tomato puree. They are already incredibly delicious!
- Olive oil: to taste
- Tomatoes: 1 piece
4
On top are cheese, olives, oregano, and again a drop of amber oil. The rustic dakos will delight gourmets! It is perfect, to put it simply.
- Feta cheese: 50 g
- Green olives: 10 pieces
- Dried oregano: to taste
- Olive oil: to taste
5
Swords on the table, sardines, oranges, cheeses, and don't forget the final touch: uncork a bottle of retsina. Cretan style. Romantic. For two.
