Cretan Dakos Salad is one of those salads you never forget once you've had it. Made with dry barley rusks that soak up ripe tomato juices, a creamy feta yogurt topping, and all the salty little extras that starts our cravings. If you’ve ever thought bread salads like Italian panzanella were good, wait until you try this taste of Greece.
Most people think dakos salad is from the island of Naxos, Naxos and dakos salads are two different salad recipes. Our version is the style from Crete.
The mix of sweet tomatoes, briny olives and creamy cheese had us craving it more and more until it was on the table!
Vegetarian | Servings: 2-4 | Difficulty: Easy | Prep: 5 min | Make: 5 min | Total: 10 min
Ingredients:
- Caperberries are crisp and briny. Use them like you would use olives.
- Caper leaves are amazing, and can be pricey. Nothing can take their place in this salad.
- Barley rusks are similar to large croutons and really soak up flavors well.
- Cherry tomatoes
- Kalamata olives
- Shallot
- Small bunch parsley
- Feta cheese
- Greek yogurt
- Olive oil
- Red wine vinegar
- Salt
- Ground black pepper
Steps:
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Mix the yogurt and feta cheese together. Set aside.
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Break up the rusks into smaller pieces and set aside.
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Cut the tomatoes in half and set aside.
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Chop parsley and set aside.
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Add tomatoes, shallots, capers, and caper leaves to a large bowl.
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Add rusks, olives, and capers. Whisk the olive oil, vinegar, and salt and pepper together, then add to the salad and toss well.
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Divide the salad into four bowls. Top each salad with a large dollop of the feta yogurt mixture.
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Top each salad with a caper berry or two.
Kali orexi!